Wednesday, April 2, 2014

What's In Season - April Carrots

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Northern California
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Carrots - available in white, purple and gold, in addition to orange. High in beta-carotene, which is converted in the body to Vitamin A.
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Tip - Store carrots away from apples or pears because they release ethylene gas, which can turn carrots bitter.
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Recipe - Yummy Roasted Carrots
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Ingredients
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12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
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Directions
_Preheat the oven to 400 degrees F.
_If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
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Toss the carrots with minced dill or parsley, season to taste, and serve.
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Vegetables
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• artichokes
• arugula
• asian greens
• asparagus
• avocado
• beans
• beets
• bok choy
• broccoli
• cabbage
• cardoons
• carrots
• cauliflower
• celery
• chard
• collards
• dandelion
• endive
• fava beans
• fennel
• garlic
• herbs
• horseradish
• kale
• kohlrabi
• leeks
• lettuces
• mushrooms
• nettles
• onions
• parsnips
• peas
• peppers
• potatoes
• purslane
• radicchio
• radish
• rapini
• rhubarb
• rutabaga
• scallions
• spinach
• turnips
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Fruits
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• avocados
• apriums
• cherimoyas
• cherries
• dried fruit
• grapefruit
• guavas
• kumquats
• lemons
• limes
• mandarins
• oranges
• rhubarb
• strawberries
• tangerines
• walnuts
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Images Courtesy Of Jupiter Images

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