bits and pieces

Monday, January 12, 2015

Maple Caramelized Butter Lemon Curried Carrots



As children, how many of you bought into the old 'carrots will help you see in the dark' urban legend? 



While I needed no prompting to enjoy the sweet, firm, orange glory that is carrots - I was CONVINCED that I'd be able to see in the dark by the time I was 11. It was true. I loved carrots that much. 

Sadly, the night-vision never came. Yet every time I eat a carrot I think to myself  "soon.... soon". But seriously - while these might not let you see in the dark, they're an easy, healthy side to any dinner. Generic enough for most people (even kiddies), easy enough that you can make them on a tired week night, but fancy enough that you can serve them as a side for a grown-up dinner. 

And meals that make you feel healthy, fancy, and not exhausted? A definitely win. Especially during this week of January which is essentially the winter (week) of my discontent. Biting cold. Vacation still weeks and weeks away. Christmas holidays fading quickly into the past. My office's thermostat permanently and irretrievably set 3 degrees below a comfortable temperature. Brr, brr, and boourns. 




While I might not be able see in the dark, or speed up winter, I am able to tell you that carrots will give you over 3 times your vitamin A requirement for the day, AND taste really really good when tossed with some curry, butter, and maple. Add a pinch of salt, some fresh parsley and some ground black pepper? All the while only dirtying one pot? Heck, you're a gourmet chef. 

ingredients:
about 3 cups of peeled and sliced carrots. LAZY HACK: use baby carrots. 
3 tbsp of butter
1/2 tbsp of maple
1/2 tsp lemon zest and a squirt of juice (real lemons - none of that fake bottle stuff)
1.5 tsp curry powder
salt and pepper to taste

optional: fresh parsley/cilantro for garnish

other things you will need: 
a pot of salted, boiling water
a colander/strainer
a knife and cutting board

  1. If necessary, peel your carrots while you set your pot of water to boil. 
  2. Once your water is boiling, pop your carrots in for approximately 8 minutes or until softened. 
  3. Drain your carrots and rinse in cold water. 
  4. Pop that pot back on the stove over medium and add your butter and maple syrup. Heat until combined. 
  5. Add your carrots, lemon and curry powder, and swirl and stir until they're evenly coated in yellowy goodness. Cook for another 1 or 2 minutes to really let the yum sink in. 
  6. Season with salt and pepper to taste, and garnish with some chopped herbs if you're in the mood. Eat with your favourite protein, or out of the pot while wearing a onesie. 

3 comments: