Let Carrots Brighten Your Table

Sometimes I think we don’t get enough orange in our diet. We eat plenty of brown foods and green foods, but not enough orange foods. I was not a carrot eater before meeting the love of my life. Sure, I liked raw carrots straight from the garden, but cooked – no way!

The love affair with carrots began slowly. Canned sliced carrots were added to a stew. Then real carrots began to creep into my cooking. Finely diced carrots in a pasta sauce such as the one I make for my Fettuccine Bolognese was the next logical step. Eventually this love affair for carrots spilled over to carrots on their own, not just as something to add to soups.

I love the pucker of lemon, the zip of Dijon and the grassy green of dill all coming together to kiss the sweet carrots. I love the tops still intact, giving an earthy organic look to the table.

Sides are so often overlooked yet they are just as important to set the tone, the mood and the experience of a delicious meal. While I may have embraced carrots late in life, it is a love that runs deep.

Steamed Carrots with Lemon-Dill Vinaigrette
1 medium Lemon, Zest and juice
1 tablespoon Dijon Mustard
1 teaspoon Red Wine Vinegar
1 teaspoon Honey
1/3 cup Olive Oil
3 tablespoons fresh Dill, chopped
Kosher Salt to taste
3 lbs Carrots with Green Tops

Zest the lemon and set zest aside until needed.

Chop the fresh dill, set aside.

Cut lemon in half, squeeze the juice into a medium mixing bowl. Whisk in the Dijon mustard, vinegar and honey. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and salt. Set aside.

Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.

While the water comes to a simmer, wash carrots and trim green tops to 1-inch. Set aside until ready to cook.

Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen