The best carrots I know
March 11th, 2007
About two years ago I thought it was about time to tackle carrots. I hated them all my life and that’s dumb. They are little nutritional bombs and I knew I should eat them. The problem for me is that I don’t like sweet vegetables, and almost all the recipes glaze them or add fruit juice or in some other way sugar them up.
I made carrots every way I could think of. I happily ate much of what I came up with, too, but this simple recipe was my absolute favorite.
Baked Carrots with Cumin and Thyme
For four people I cook five decent sized carrots. Just peel them and slice them and throw them into a small pot with about ½ teaspoon of salt and cover them with water. Bring them to a boil, then simmer them, covered, until they are done. Most people eat them at that point, but I can’t. There’s too much difference between the outside and that core part for me.
Drain the carrots and puree them. Add about ½ teaspoon of ground cumin, the same of thyme and 2 tablespoons of good olive oil. Stir them up, taste and add salt and pepper to suit you. Scrape this mixture into a small, well-buttered baking dish, sprinkle with a bit more cumin and stick them in the oven for about 15 to 30 minutes, depending on the temperature. There’s always something else cooking when I make these, and they cook alongside almost anything. Cooked this way I can eat five carrots.
Entry Filed under: Uncategorized, Food, Italy
8 Comments Add your own
1. Jane | March 11th, 2007 at 7:43 pm
We were just treated to Judith’s wonderful carrots today and, all I can say, is that they’re terrific and I will keep this recipe! She prepared an entirely non-green meal for Casey–even the lettuce was yellow and red. What a cook! And–the no pie apple dessert is superb! Thanks, Judith
2. eg | March 12th, 2007 at 5:02 pm
Those sure look like carrots to me.
3. Judith | March 12th, 2007 at 6:16 pm
You want a triangular sign saying “work ahead”?
4. eg | March 12th, 2007 at 7:13 pm
Well they could have been ucky sweet potatoes….
5. Janice | March 12th, 2007 at 7:34 pm
Thanks for posting. I have always loved raw carrots but hated cooked. As you say, too too sweet for me. I do love roasting them using simply olive oil, kosher salt and a grind of pepper. You can also add herb of choice, such as dill or mint, but I usually don’t.
6. Judith | March 12th, 2007 at 9:16 pm
Cumin, as you know, is a bit tart. It alters carrots. I like these a lot, but I will try yours, too.
7. Pauline | March 16th, 2007 at 4:58 am
We go thru a 5lb bag of carrots every week or two - I love carrots - raw, baked, sauteed, boiled, in stews. I will give this pureed recipe a try!! Thanks!!
8. Judith | March 16th, 2007 at 7:12 am
Well, I am impressed!
Leave a Comment
Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
Trackback this post | Subscribe to the comments via RSS Feed