(Serves 4)
Heirloom carrots are available at some grocery stores and farmer’s market. Heirloom carrots come in an array of colors from purple to yellow. If heirloom carrots are not available, substitute with traditional orange carrots.
1 orange carrot, cut in matchsticks
1 red carrot, cut in matchsticks
1 white carrot, cut in matchsticks
1 Tbs butter
¼ tsp sea salt
1 Tbs honey
1 tsp black sesame seeds (found at Asian markets) or white sesame seeds
Optional: Add ½ cup walnuts, chopped
1. Remove stems and leaves from carrots and scrub well to remove any dirt. Do not peel carrots. To make matchsticks, cut carrots in long thin diagonal slices. Then take 2-3 slices at a time stacked on top of each other and cut into long thin straight sticks. Continue cutting the rest of the carrots.
2. In a large skillet, melt butter, add carrots and salt, cover and simmer on medium-low for 3 minutes.
3. Remove lid, add honey, and toss carrots for a few minutes until the honey begins to thicken and the carrots become glazed. If using walnuts, add at this time. Keep lid off while the honey thickens. Sprinkle with black sesame seeds and serve immediately.
Bites of Insight:Celtic literature refers to carrots as “honey underground.” Carrots became popular only in England during the time of Elizabeth I. Carrots were eaten daily in Ireland, Scotland and Wales, in soups, puddings, and stews. Carrots were originally red or yellow, until a hybrid variety was developed that was orange. The Queen of Holland liked it and as it matched the color of her Coat of Arms, she declared that the orange variety would henceforth be referred to as the carrot. Red and yellow carrots are now called heirloom carrots.
Suzanne Landry, Fresh Food Chef & Wellness Educator
Author of “The Passionate Vegetable”
and “Fresh Food Matters”
www.TheFreshFoodChef.com
www.SuzanneLandry.com