You know how sometimes you are in the mood for something sweet and other times something savory? Well, if you have a carrot in the house you can swing either way. The carrot is a truly accommodating piece of produce.
Sweet and Savory
Alton Brown’s Glazed Carrot
This recipe is super convenient in part because the number one ingredient, ginger ale, can be purchased at the local convenience store. Seems odd to cook carrots in ginger ale but when you think about it you’ve got your liquid, ginger, and sugar all mixed up in one nifty bottle. The recipe also includes chili powder and dried parsley flakes (which we are conveniently offering as the herb and allium subscription this week). Check out the recipe and video here. Don’t be put off by the rather odd place Brown puts his face at the start of the video!
Honey Glazed Carrots
All you really need here is 10 minutes, butter, lemon, and honey.
Features lemon juice, garlic, and olive oil. The recipe also asks for cumin and cayenne pepper but, if you don’t have those hanging around, chili powder will do the trick as cumin is a main ingredient.
This Week’s Field Goods Favorite
A colorful, versatile standard. Roasted, steamed, marinated, or raw, you can’t go wrong with some orange on your plate. Try carrots a new way this week—maybe pureed in this delicious and easy Carrot Ginger Curry Soup pre-tested on fussy kids.