Like many vegetables, it took us a few years to figure out how to grow consistenly beautiful, great-tasting carrots. Now they’re one of the most satisfying vegetables we grow: carrots are an easy snack, raw and hosed off in the field, and are a colourful addition to our dinner plates. I love the noise when I pull a carrot from the soil: it makes an un-suctioning sound, like when your ears pop at a change in altitude. Carrots are astonishingly versatile and can be used in baking (e.g. carrot cake), juiced, roasted, added raw to salads, pickled or fermented.
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Easy Braised Carrots
Tastes slightly sweet and is super easy.
Place in a baking dish or pot with lid:
1 1/2 TBSP butter
1 tsp sugar or brown sugar
1/2 cup water or stock (chicken or vegetable)
1 bunch (6-8 large) carrots
1/2 tsp salt
Optional: add peeled and halved/quartered beets, peeled whole onions, and/or peeled garlic cloves (the garlic flavour mellows quite a bit, so don’t be scared).
Put lid on and either bake at 400-degrees F for 45 minutes, or cook on the stovetop until carrots are soft. Season (optional) with chopped herbs (parsley or thyme) and/or ground black pepper.