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Monday, 1 April 2013

Buttered Carrots

What do you think of when you think about adding veg to your meal? Boiled greens and carrots?...That would be most people's answer. No more!

I don't know about you, but personally I find boiled vegetables vastly over-rated; whilst perfectly acceptable, it often simply serves a '5-a-day' purpose. Because of this we don't always get our much needed vitamins because we find eating veg quite tasteless and boring. Boiling veg is also not a great way of getting our vitamins because most of the goodness ends up in the discarded water.

This is where the wonder of buttered carrots comes in - seriously, I could eat them all day and as a consequence, I eat much more veg that I would do otherwise.

Now, I can hear you saying 'but butter is really bad for you'. In large quantities, yes, but all I use is teaspoon's worth per 2 carrots.

1) Chop your carrots into chunks - I like to julienne them
2) Place them in a small saucepan (which you have a tight fitting lid for)
3) Add a teaspoon of butter
4) Add a teaspoon of water
5) Place the lid onto the saucepan. Make sure to leave your leave your lid on; this stops the butter and water evaporating
6) Gently heat for 7-8minutes, shaking the pan occasionally
And you're done

Using this method you eat up all the vitamins that would have otherwise been discarded, and more importantly, you'll love every mouthful

Add a little honey to make them sweet
Add a tiny amount of Marmite - this doesn't actually make them taste Marmitey, just gives a bit of saltiness and coming from a marmite hater, tastes pretty good actually!
Add a little soy sauce if your having a chinese dish
Add a teaspoon of balsamic vinegar if you want a richer taste

You can cook most vegetables using this method and everyone will ask you how on earth you made them taste so nice! It makes even courgettes taste good ;)

Have you got any other ways of eating your 5-a-day?

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