The comely carrot

BY COLLEEN SIMPSON

Carrots are a steady companion, found all year round and almost guaranteed to be lurking at the bottom of the vegetable drawer any day of the week, ready to be chopped, grated or roasted.

More often served in a supporting role, carrots can be the star of their own show, too, and now is when they are really coming into their own.

One of the cheapest, most consistent and versatile of vegetables, carrots scrub up pretty well, when it comes to nutritional value - one medium-sized carrot provides an adult with a two-day supply of vitamin A.

They are rich in falcarinol, a phytochemical also present in ginseng, while moderate amounts of vitamin C, sodium, potassium and fibre are also present.

Much of the goodness found in carrots is in or just under the skin, so where possible, try to leave the skins on or peel lightly.

To store: Choose the firmest, brightest specimens. Generally speaking, the smaller the carrot, the sweeter the flavour. If leaves are attached, as with spring carrots, the foliage should still be bright in colour. Carrots will retain their nutritional value for some time if stored in the fridge in a plastic bag. Leg 1

Honey-glazed carrots

4 to 6 large carrots

4 to 5 Tbsp liquid honey

1 to 2 garlic cloves

Preheat oven to 150deg C. Lightly peel the carrots and take tops off, although if using freshly dug baby carrots, it's nice to leave a little of the green tops on. Slice into batons, about 1cm thick. Put honey into a small bowl and add the garlic, using a press. Mix well. Place carrots lengthways in a roasting dish and smother liberally with honey mixture. If the glaze mixture is too stiff, heat for a few seconds to soften before pouring on the carrots. Place in the oven and cook slowly until tender and the glaze is nicely coloured.

Nice served with any roast meat or as part of a roast root vegetable salad. Serves four as a side.

Carrot raisin cookies

(adapted from Easy Food. Quadrille)

115g softened butter

140g light-brown sugar

225g carrots, cooked and drained

1 egg, beaten

400g flour

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

50g almonds, hazelnuts or walnuts

90g raisins

Preheat oven to 190deg C. This recipe makes about 30 large cookies, so line two baking sheets with baking paper. Make sure the carrots are dry and then mash until smooth (no lumps). Cream the butter and sugar until light and fluffy, add the carrot and egg. Sift in the flour, baking powder, spices and salt before beating. Stir in the nuts and raisins. Place spoonfuls of the mixture on the baking sheet, allowing room for spreading, and squish into shape with a wet fork. Bake until golden, about 12 to 15 minutes. Leave in tray for a few minutes, then cool on a wire rack.

Carrot smoothie

500ml carrot juice

125ml apple juice

150g plain yoghurt, sweetened or unsweetened as preferred

Whizz together all the ingredients until smooth. Serve in a tall glass with ice.

- © Fairfax NZ News