Baby Carrots © Denzil Green There isn’t really any such as thing as baby carrots as sold in stores. There are “regular” carrot cultivars that can be harvested young. They will still be long, but they will be thinner than ones allowed to fully mature. You could say they were harvested as “babies”, but they’re…
A hearty chowder
This is a simple beef stew with an incredible sauce. We often turn it into a pie by covering the cooked stew with a pastry crust and baking a bit.
This is a very colourful, and tasty vegetable side dish, and very easy to prepare, with a flair of a traditional French to it with the braised lettuce. Cooking lettuce might seem a jarring idea, but the French do cook lettuce as well as eating it fresh.
This is a cross between a relish and a salad. The balsamic vinegar gives it a mellowed, only slightly-sharp taste.
Nice served with dollops of yoghurt or creme fraîche in the soup bowls
This mash makes a delicious and healthy addition to a dinner plate, particularly a roast-dinner type meal. Despite the lack of carbohydrate in it, it’s very hearty owing to the addition of egg white, parmesan cheese and sour cream.
The 3rd of February is Carrot Day, and there are so many ways to celebrate it! For lunch perhaps a bag of crunchy baby carrots along with a side-salad of grated carrot and raisin salad! And carrot cake for an afternoon snack!
Carrot puddings are steamed puddings, like plum pudding. Their featured ingredients are grated raw carrot and dried fruit. Steamed Carrot Pudding became popular in Canada at Christmases during the First World War as a substitute for Plum Pudding and all its rationed ingredients such as sugar. Many Canadian families, particularly on the West Coast, have…
Carrots © Denzil Green Carrots are a root vegetable that can be eaten raw, cooked, or preserved. They grow easily, store well, and are a staple in many of the cuisines of the world. Big carrots often have tough centres. Carrots that have begun sprouting white roots have been in storage a long time. Big,…
Chantenay Carrots are short, blunt, thick carrots. There are several different varieties. American varieties are longer than UK ones, about 5 to 7 inches (12 ½ to 18 cm) long, about 3 inches (7 ½ cm) wide, and less sweet. They also tend to be coarser, and somewhat dry, but won’t become tough or woody….
You can make these a day ahead. They need to be chilled anyway so they hold together well.
Danvers Carrots are short carrots, though longer than Chantenay carrots. They will be about 7 to 8 inches (18 to 20 cm) long. They are broad at the top, tapering to a thin bottom point. They are a deep orange, sometimes with greenish blushes. Danvers Carrots are sold both fresh to consumers and to manufacturers…
Imperator Carrots are 8 to 11 inches (20 to 28 cm) long, about 1 ½ inches (4 cm) thick at the top. They are deeply orange coloured, with a somewhat coarse core, and are not as sweet as other carrots. But, they store well, and because of that are one of the most common carrots…
Even those who think lentils are boring will be after second bowls of this soup.
This is a Greek recipe. They will use the large lima beans called “gigantes.”
Excellent for single people or for households where you need quick meals on the go, as you can freeze the individual meat loaves and take them out of the freezer when you need to put a fast and easy meal together.
Planet Carrots are called round, but aren’t really. They are short, with very broad tops, tapering sharply after that to almost nothing. They mature early. One variety of Planet Carrots is called “Thumbelina.” Cooking Tips Planet Carrots don’t need peeling; just scrub them, and top and tail. They are good for steaming, stir-frying, poaching and…
Admittedly, the work Quick in the title refers more to them being ready right away to eat — there’s just no way to avoid the vegetable prep that has to be done. But this is a fabulous homemade pickle, and you just can’t buy tastes like this.
A good hearty, economical winter veg dish. Delicious served with some kind of gravy, especially mushroom gravy.
You can serve this warm or piping hot. Use whatever kind of sausage you please, mild or spicy, but do use big ones — not breakfast size sausages or Chipoltas.
This is very tasty with the leeks, but you can use sliced onions instead if you have onions to hand.
You’re on your own for proportions. Basically, cook up as many frozen carrots as you figure you want to serve per person.
St Valery Carrots grow up to 10 inches (25 cm) long. They will be up 2 to 3 inches (5 to 7 ½ cm) broad at the top, and tapered. Above ground, the fine leaves grow up to 20 inches (50 cm) tall. The carrot itself is orangey-pink, with a fine texture, and a complex…