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by on June 6th, 2013

Honey Lime Carrots and Radishes with Cilantro

Carrots are devine… You get a dozen for a dime, It’s maaaa-gic! – BUGS BUNNY


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Carrots were probably one of those vegetables that as a kid I pushed to the side of my plate or did as my kids did and hide them under something else looming uneaten on the plate.

As I aged, and don’t we all hate doing that unless we are 15 and can’t wait for the next year to pass so we can start driving, I learned to appreciate the beautiful orange root vegetable and the things you can do with it. It’s hard for me to pass up a crunchy carrot on a vegetable platter and I’ve used the carrot to make flower coins to mix with other vegetables for a side dish, and who doesn’t like carrot cake. As my grandmother use to say “it’s good for you, it has carrots in it”.

I was looking at some recipes on line one day for carrots and ran across this recipe for baby lime carrots at Carries Experimental Kitchen and knew exactly what I was going to do with this recipe to change it up.

Normally I would steam carrots as not to lose any of the nutrients, but for this recipe I wanted to use a lime water to impart some of the flavor into the carrots and I don’t think the carrots will lose that much of their nutritional value with a quick bath in the lime water.

I couldn’t find red carrots the day I bought these so I opted to add some long skinny red radishes to the mix. Next time I won’t use the radishes. Even though I’ve seen recipes for cooked radishes, I didn’t care for the texture.

Carrots are not only orange but also come in purple, white, red and yellow. Here are some fun facts and trivia I found about carrots at Koffeeklatchgals.http://koffeeklatchgals.hubpages.com/hub/Carrot-sayings-quotes-fun-facts-and-trivia.

Some other cute notable carrot quotes:

Heaven is the place where the donkey finally caches up with his carrot: hell is the eternity while he waits for it — Russell Green

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie — Garfield

I never worry about diets. The only carrots that interest me are the number you get in a diamond – Mae West

I bought these carrots at one of my favorite local groceries – Hubble and Hudson and the recipe I just threw together.

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Beautiful carrots and the long skinny red things are radishes.

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Peel the carrots but leave the radishes unpeeled.

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Cook the carrots in about 3 cups of the lime water. If you can’t find lime flavored water then just squeeze some lime juice into water.

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Remove the partially cooked carrots to a platter.

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Chop the cilantro and zest the lime. Set aside.

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Cook the carrots in the butter then add in the honey and before taking up add the cilantro and lime zest.

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Honey Lime Carrots and Radishes with Cilantro

1 1/2 lb. carrots, whatever colors you can find
2 Tbsp unsalted butter
1 liter lime flavored water
1 1/2 – 2 Tbsp. honey
1/2 c. cilantro chopped
1 tsp. sea salt
1/2 tsp. fresh cracked black pepper
1 lime zest and juiced

Peel your carrots carefully as not to take off to much of the carrots. These are tiny carrots and I wanted to make sure I had something left and not just peelings. Do not peel the radishes if you are using them.

Put about 2 cups of the lime water (or other flavored water) in a saucepan and boil the carrots until almost tender. I cooked the radishes separately in the water because I didn’t want to lose all the red color and they seem to fade fast.

Remove the carrots and radishes from water and set aside.

Heat the butter in a skillet until it starts to sizzle. Add in the carrots and radishes and stir around for 3-4 minutes until they are thoroughly cooked. Drizzle with the honey, lime zest and juice, salt and pepper and stir until coated with mixture. Add in the cilantro right before serving.

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