Gingery Mashed Carrots

Many years I’ve wanted to give up growing carrots.  Our soil is clay based and although they love the water content for growing – pulling them out is tedious.  Hard but ALWAYS worth it. Why?  Simply because the taste of a homegrown carrot – fresh or frozen, makes you never wish to return to store bought carrots.

We simply choose the larger carrots to store (unwashed, untrimmed) in a bucket of sand in our cold room and eat them over a period of 4 months.  The smaller or ‘wonky’ carrots we wash, trim, blanch and freeze to use when our fresh carrots are done.

This recipe is a simple recipe that adds mild flavours to your plate.

Ingredients

  • 1/2 cup of carrots per person
  • 1/2 teaspoon of fresh shredded ginger per person
  • 1/2 teaspoon lemon juice per person
  • 1/4 teaspoon of butter per person
  • salt to taste
  • pepper to taste

Place carrots in pot.  Add water until it just covers the tops of the carrots.  Bring to a boil over medium-high heat and cook 7 minutes – reduce and cook 15-20 minutes.

*NOTE – if carrots were frozen they have been blanched 1-2 minutes: they will cook faster at about 10-15 minutes*

While carrots are cooking, grate the ginger (peeled or unpeeled). Remove carrots from heat and  drain.  Add ginger, lemon juice, butter, salt and pepper to taste and mash to your desired consistency.

Darling Daughter’s Notes:  I love carrots fresh from the garden but wasn’t so keen on the lemon ginger taste.  Still I ate it.  I think I would prefer my carrots with garlic.

Suggested Nutritional Values (1 serving) : Calories 97, Protien 1g, Sugars 4g, Fibre 4g, Carbohydrates 11g (Net Carbs 7g) , Total Fat 6g, Cholesterol 15mg,  Sodium 67mg

Great Mineral Bonuses:  Vitamin A 145%, Vitamin K 19%, Vitamin B6 14% 

Diabetic Type 2 Suggestions:   Carrots are higher in sugars than some other vegetables but carry the benefits of being a excellent source of Vitamin A – an immune boosting, eye and reproductive health supporter.  To cut salt, use unsalted butter and remember just to use a pinch of salt to flavour.  Remember to use fresh squeezed lemon juice to avoid sulfates used in the preserving process. 

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