Carrots! Whether raw, roasted or sliced into a stir-fry – carrots are tasty, healthy and versatile! They’re great in a lunch bag and just as much at home on an elegant dinner plate. Moreover, they contain Vitamins A, E, C, K, and B6 along with potassium, niacin, and folate; these vitamins and minerals all help regulate blood sugar and improve the appearance of skin, hair, and nails. Carrots even promote colon health with their fiber count, and have a negligible amount of fat, and no cholesterol. Wow! So, today Ecover offers two recipes for making this already fabulous veggie even better!

Enjoy!

Glazed Carrots

Ingredients

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

Directions

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Carrot & Parsnip Puree

Ingredients

4 lbs organic carrots, or from a local farm
2 lbs organic parsnips, or from a local farm
8 shallots, organic or locally raised
1 teaspoon minced fresh ginger
1 tablespoon local honey
1/2 pint organic heavy cream
1/2 glass (4 oz) water
1 stick plus 2 Tbs sustainble butter
1/4 teaspoon pepper
1 teaspoon salt
wax paper

Directions

Peel and cut up carrots, parsnips, shallots. In 8 quart pot, melt one stick organic butter. Sautee shallots in butter and add carrots, parsnips, 1/2 glass water.
Cover pot with buttered wax paper, butter-side down, with an x slit in paper to allow steam to escape. Cook vegetables for 20 to 30 minutes on low flame until soft and mushy. Stir occasionally and add more water if needed.
Add all ingredients in blender or food processor and puree. (If you use a blender, do it in batches.)

Image by Leeks ‘N’ Bounds via Flickr.com