Saturday, September 11, 2010

Garden to Table Challenge - Week Four

Have you ever scrubbed carrots? Not store-bought carrots, but ones pulled right out of the ground? Man, carrots are filthy vegetables. I only had to wash about ten pounds of them, but my hands are raw and sort of orange-tinted, my back aches from standing at the sink for so long, and well... ugh. Harvesting carrots = great fun. Washing carrots = not much fun at all.

Since I'm currently standing knee deep in carrots, my Garden to Table Challenge recipe this week is - you guessed it - a carrot recipe. This one is great as a side dish to an Asian entree, or just piled on top of basmati rice for a simple lunch.

Sesame-Ginger Carrots
1 lb carrots (fresh or frozen) sliced into coins
3 Tbsp. dried minced onion
2Tbsp. sesame seeds
1/2 tsp. sea salt
1/2 tsp. ground ginger
1/8 tsp. pepper
4 Tbsp. butter
2 tsp. molasses

Saute the carrots, onion, sesame seeds, salt, ginger and pepper in butter for 4-5 minutes or until tender. Stir in molasses and serve.

Be sure to stop by Greenish Thumb for more links to this week's Garden to Table Challenge recipes!


Wendy said...

sounds simple and delicious - and like something kids would love too! I don't use molasses nearly enough. That stuff's really good for you, right?

Anonymous said...

'Gonna try this one for breakfast tomorrow-- thanks! A neighbor just gave us a bagfull of carrots :-)
I'll use honey in stead of molasses, and my coconut butter... getting hungry-- thank you!