Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

CARROTS

Basic Preparation

When freshly dug , carrots don’t need to be
peeled—just scrub and rinse well to eliminate
the grit. Fresh carrots are perfect steamed
whole or in chunks for about 14 minutes. I use
a light dusting of nutmeg with a spritz of olive
oil—perfection!

CARROT AND PARSNIP



PUREE

This is one of our all item favorites, a splendid
fall dish when the parsnips are perfect and the
carrots sweetest.
SERVES 4

1 pound carrots, peeled and thinly sliced
1 pound small parsnips, peeled and thinly
sliced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons sesame seeds

Preheat the oven to 350°F.
Steam the carrots and parsnips 15 minutes
or until very soft. Mash roughly and stir in the
salt and black pepper.
Place in a small ungreased baking dish and
scatter the sesame seeds over the top. Bake 20

minutes or until good and hot and the sesame

seeds are nicely browned.

Per serving : 168 calories, 3 g fat, 1 g saturated fat (5%

calories from saturated fat), 31 g carbohydrate, 4 g

protein, 8 g dietary fiber, 221 mg sodium. Exchanges:

1½ Starch, 1 Vegetable, ½ Fat

CARROT SALAD

With its brilliant colors and a fresh real taste,

this is a great side dish for a potluck or picnic.

SERVES 4

1 pound carrots, well scrubbed or peeled and

coarsely grated

1 orange, peeled, seeded, and chopped

½ cup raisins

1 tablespoon chopped fresh mint

2 tablespoons freshly squeezed lime juice

Freshly grated zest of 1 lime

Combine the carrots, chopped orange, raisins,

mint, lime juice, and zest. Chill for an hour or

two to let the fl avors mingle.

Per serving : 127 calories, 0 g fat, 0 g saturated fat,

32  g carbohydrate, 2 g protein, 6 g dietary fi ber,

71 mg sodium. Exchanges: 2 Vegetable, 1½ Fruit

106 • GROWING AT THE SPEED OF LIFE