Carrots are in season!!! What is for breakfast, lunch, and dinner? These orange vegetables are 88% water and rich in beta-carotene. This vegetable was first grown around Afghanistan in 900 AD before it spread to other areas and by the 1000s, it was in the Middle East and North Africa.
Although “orange” is the colour of carrots we are more familiar with, they are genetically mutated versions of carrots. These vegetables come in several colours of white, yellow, and deep shades of purple with a range of 20 species of carrots.
Eating raw carrots is yummy which gives you 3% of beta-carotene but you get the best of this vegetable’s nutrients at 40% especially when they are cooked. Carrots are excellent for supporting eye health as the beta carotene is converted to vitamin A which is great for eyesight.
So let us get cooking. Here are delicious dishes to relish carrots in this season.
Delicious Carrot Stew Recipes
Carrot Stew
INGREDIENTS
• 500g carrot
• 300g cow meat
• 2 small green pepper
• 3 medium fresh pepper or to taste
• 2 medium onions
• 1 tbsp fried shallot
• 1 tbsp rosemary spice
• 1 medium clove fresh garlic
• 1 tbsp fresh turmeric
• 1 tbsp curry powder
• 2 seasoning cubes
• Salt to taste
• 250ml vegetable oil
METHOD
1. Scrape and wash the back of your carrot, when that is done grate, chop or dice your carrots the choice is yours.
2. Slice your onions and green pepper. Blend your fresh pepper, turmeric, and ginger. Whatever protein you choose, get them clean and ready too.
3. Put the washed meat in an empty pot.
4. Add the rosemary spice, fried shallot, fresh garlic, turmeric, seasoning cube, salt, and cover the pot to bring to steam. Leave the meat to cook for 7 to 10 minutes on medium heat, add little water if needed afterward, and turn off the heat.
5. In an empty dry pot, add vegetable oil, leave to heat up for 2 minutes.
6. Add the sliced onions, stir, add the grated, chopped, or diced carrot, and stir.
7. Cook the carrot till the water dries up.
8. Add pepper, curry powder, meat with stock, stir, cover, and leave to simmer for 20 minutes.
9. Add seasoning cube and salt, little water to your thickness of choice, stir, and, cover to simmer for another 5 minutes.
10. Finally, add the chopped green pepper, stir, leave for another 2 minutes.
11. Remove from heat viola!!! It is ready to be served with rice or pasta.
Carrot Salad
This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
INGREDIENTS
• 1 pound carrots, peeled
• Mayonnaise
• Raisins
• 1 onion ball
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 1-1/2 tablespoons vegetable oil
• 1-1/2 tablespoons extra virgin olive oil
• 1-2 teaspoons honey, to taste
• Heaping 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 finely sliced scallions (or 1tablespoon finely chopped shallots)
METHOD
1. Shred the carrots with a grater and set it aside.
2. In a salad bowl, combine the lemon juice, Mayonnaise, honey, vegetable oil, olive oil, salt, and pepper.
3. Add the carrots, raisins, and chopped onions. Mix properly together. Cover and refrigerate until ready to serve.
Depending on how sweet the carrots are, you may want to add more or less honey.
Carrot and Potato Omelette
INGREDIENTS
• 3 potatoes
• 1 carrot
• 1 handful minced parsley
• 6-7 eggs
• 1/4 cup vegetable oil
• Salt
METHOD
1. Cut the potatoes into small cubes
2. Grate the carrot
3. Heat the oil in a skillet
4. Add in the potatoes and put the lid on
5. Cook stirring occasionally until softened
6. Add in the grated carrot and cook until softened
7. In a bowl beat together the eggs and some salt
8. Add the minced parsley into the skillet
9. Pour in the beaten eggs, stir and put the lid on
10. Cook on low heat for 10 mins
11. Turn the heat off and let it rest (lid on) for 5 mins.
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