Carrots are a staple. Available in fairly good condition all year long, at reasonable prices, they evoke little comment. Only a severe shortage and/or outrageous price increase will affect their status. (And you never know.)
They are among the root vegetables known to man since the dawn of civilization, and they have been tossed into the soup or stew from the time those culinary techniques were developed. Their slightly sweet quality enriches; their color enhances.
Carrots are related to Queen Anne’s Lace. They are easy to grow.
The most elementary vegetable garden will boast a row of carrots which, if not properly thinned, will wind up dwarf variety regardless of what it said on the seed packet.
Dwarf carrots are among the hybrids available. Horticulturists are also breeding modern carrots with blunt ends which will not perforate the plastic package.
Topless?
A fact which I recall having heard, but not satisfactorily checked, is that the tops should be cut off carrots. The tops are supposed to draw moisture from the roots and cause them to dry out. If that is true, carrots in a plastic bag without the tops are preferable to bunches, unless the bunches are farm fresh.
Carrots are said to be “good for the eyes.” The high vitamin A content is the reason for the theory. Eating an excessive quantity of carrots will not correct myopia, although it may cause jaundice, a result of an overdose of carotene, the coloring element in the carrot.
Raw carrots are a handy snack and can be kept crisp for a day or two in a glass or water in the refrigerator. Carrot sticks soaked overnight in a vinaigrette dressing with lots of herbs become cocktail tidbits. Those salads of grated carrots and raisins in a sweet sauce do not interest me.
Carrots should be simmered until tender, in soup, stew or water. When served as a vegetable, they should be good and buttery and their flavor is complimented by herbs or spices.
Carrots With Nutmeg
1 lb. carrots
1 cup water
1 Tbsp. butter
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. nutmeg
Peel carrots with a vegetable peeler and slice them. (Of the many slicing options, I prefer half-inch slices on the diagonal.) Place carrots in a saucepan with water, butter, honey, salt, and one-quarter teaspoon of the nutmeg, bring to a boil and simmer, covered, for 15 minutes.
Uncover and continue to simmer, stirring occasionally, until water has evaporated, about 20 minutes. Add remaining one quarter teaspoon nutmeg, stir carrots in buttery sauce remaining in pan, and serve.
Serves four.
