Cooking 101 - Vegetables: Carrots

Perhaps many people’s hatred of vegetables stems from early childhood experiences. As a child, I often would get carrot chunks stuck in between my teeth all the while craving watermelon suckers and bubblegum Blow Pops.

But things changed. In high school, I would go to the grocery store with my mother and grab bags of mini carrots by the handful and toss them in the shopping cart — I even forgave them for getting stuck in my teeth.

According to carrotmuseum.com, carrots have the highest content of vitamin A than any other vegetable. Vitamin A helps to keep one’s eyes healthy, but despite what many believe, they don’t help anyone see better. Another interesting fact: Carrots are actually more nutritious raw than cooked (but forget about that if you want to try out the following recipes).

Apple-glazed Carrots

1 tablespoon butter
1 pound baby carrots — peeled and trimmed
1 cup apple juice — unsweetened
1 teaspoon honey
1 tablespoon green onion — minced tops

Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about eight minutes. Add apple juice and honey and bring to a boil. Reduce heat and simmer until carrots are tender and liquid is reduced to a glaze, stirring occasionally for about 15 minutes. Season to taste with salt and pepper. Transfer to a bowl. Sprinkle with green onion tops and serve.

Honey Carrot Cookies

1 cup sugar
1/2 cups butter
2 eggs
3 tablespoon honey
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup shredded carrot (about one medium-sized)

Preheat oven to 325 degrees. In a large mixing bowl, combine sugar and butter. Beat contents well. Add eggs, honey and vanilla. Beat until contents are well-mixed. Combine flour, baking soda, nutmeg and salt. Stir dry ingredients into butter mixture and mix well. Stir in shredded carrot. Using well-floured hands, shape rounded teaspoonfuls of dough into one-inch balls. Place two inches apart on un-greased cookie sheets. Bake 13 to 18 minutes or until edges are lightly browned. Remove immediately to wire racks to cool.

Makes about three dozen cookies.

Source: www.justvegetablerecipes.com