The night that I made the Zesty Lemon Chicken, I also tried another new recipe called Garlic Carrots. Cooked carrots get old after a while. They really don’t have much flavor, and they’re mushy! I’d much rather have a raw carrot with all that incredible sweetness and crunch than a mushy, bland cooked carrot. But, carrots are a winter vegetable, so we have to either keep eating them the same old way, or come up with new recipes. I came across this recipe on All Recipes.com and was eager to try it! It turned out well. I liked the flavor and it definitely gave a different twist to cooked carrots. Oh, and you don’t have to cook them till they are mushy. They should be slightly crunchy!
From All Recipes.com
1 pound baby carrots (I just used the equivalent of regular carrots quartered and cut about the length of baby carrots)
2 garlic clove, minced
2 tbsp. olive or vegetable oil
1/4 cup hot water
1/2 tsp. salt
1/2 tsp. dried thyme
dash of pepper
In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme, and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender (or slightly crunchy; however you like them!)
What is your favorite cooked vegetable?
The title of this post adequately describes the ingredients
for this yummy winter soup. It literally can be made out of the
vegetables contained in your root cellar. Thus the name Root Cellar
Soup! What’s a root cellar? “A root
cellar is a structure built underground or partially
underground and used to store vegetables, fruits, and nuts or other
foods.” (Wikipedia) Not all root cellars are under-ground though.
Some root cellars such as the one used on our
farm are above-ground. Check out a picture of what we use
for our root cellar here. The temperature of a root cellar
is ideally kept at about 36 degrees. On to the recipe! Root Cellar
Soup is a favorite in my family. It is easy to make, healthy, and
- 10 medium potatoes
- 6 carrots
- 1 butternut
- chicken broth, soup stock or water (if
using water, use chicken bouillon)
- 3 cups
- 1 cup half-and-half
Peel, wash and cut up potatoes, carrots, and squash.
Place in a large soup pot and cover with soup stock or water or a
mixture of both. Bring to a boil and simmer until all vegetables
are tender. Puree with a submersible blender. Add milk and
half-and-half. Can add 4 TBSP of butter, but that is optional.
Season with salt and pepper. Feel free to leave me a comment and
let me know how you like this recipe! Note: A strong chicken broth
gives an incredible boost in flavor!