Types of Carrots
Chantenay - Conical, triangular shaped roots with broad shoulders and rounded tips. Their sweet flavour makes them a wonderful treat to eat fresh.
Danvers - Cylindrical, thick roots that are often used to make carrot juice due to their high water content and low sugar content.
Imperator - Long, tapered roots with narrow shoulders. This is the vari- ety you are most likely to find in the grocery store.
Miniature/Baby - Either small round roots (also called Planet-types) or cylindrical and short. (Not the type sold in grocery stores. The mini-peeled carrots found in stores are actually broken large carrots.)
Nantes - Cylindrical, “cigar-shaped” roots that are sweet and crispy.
Cilantro lime roasted carrots
Ingredients: 3 pounds carrots (or mixed carrots and parsnips)
1/4 cup butter 1/4 tsp cumin seeds (optional) 1/4 tsp sea salt 1/2 cup finely chopped cilantro (If you’re not a cilantro fan substi- tute parsley)
Zest of one lime, and fresh squeezed lime juice
Instructions 1. Peel the carrots and remove the tops. Carrots sliced in thinner rounds will cook faster.
2. Steam carrots to desired doneness and drain.
3. Melt butter, salt and cumin seeds in a warmed pan and pour over top of the carrots, toss to coat.
4. Add freshly squeezed lime juice, chopped fresh cilantro and lime zest over the carrots just prior to serving.
5. This recipe also works well on large cuts of carrots roasted in an oven heated to 375 F. Use olive oil instead of butter and roast for approximately 30 minutes.
localgardener.net Early Spring 2016 • 27
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