An easy spring recipe worthy of any spring dinner.
Spring is in the air! As the polar vortex slowly but surely loosens its grip on the U.S. the country joins the rest of the Western world in celebrating spring. What better way to celebrate the season than with a meal of fresh, organic vegetables?
This recipe is one of the simplest you’ll ever cook, but the taste is sublime! It’s also incredibly healthy, and it would be a great way to sneak some more veg into your children’s meals. A study quoted by World’s Healthiest Foods revealed that carrots and other beta-carotene-rich food helps protect the body from cardio-vascular diseases. Carrots are also an excellent source of polyacetylenes, which reduce the risk of colon cancer!
You might be used to boiling carrots in hot water to cook them off, but Enjoy-How-To-Cook reveals that steaming is the healthier alternative. This preserves most of the carrots’ flavor and nutrients, making for a healthy, sweet snack. In this dish, the carrots are served with a garlic-ginger butter — the perfect complement to the sharp, sweet texture of the vegetable.
If you are thinking of serving this with a nice glass of wine, make sure that your wine is also organic and sustainable! A box of light, fruity white wine goes very well with steamed carrots and butter. And yes, please remember to get wine sold in tetra packs or PET bottles, as these are the more environmentally friendly option!Paul Sapin, who packages French red and white wines for M&S, has spent the past few years developing wine bottles made of “organic glass” — recyclable plastic that keeps just as well as glass does. Try to get these bottles whenever possible.
As for the carrots and the rest of the ingredients, Pure Grace Farms can help you grow the best organic carrots, garlic and ginger in your own backyard, and of course, use only organic butter, and not some cheap substitute!
- · 2 minced garlic cloves
- · 1 pound of peeled baby carrots
- · 1 tbsp of butter for the sauce
- · 1 tsp of minced, peeled, fresh ginger
- · 1 tbsp of chopped cilantro
- · ½ tsp of lime rind
- · 1 tbsp of lime juice
- · Salt to taste
- First off, take your butter out of the fridge and set it aside so it can melt to room temperature.
- Steam up your baby carrots for ten minutes. This should leave them tender, but still with a little bite to them.
- In a nonstick skillet, heat up your butter over medium heat, and add the garlic and ginger to the pan. Sautee for 1 minute, or until the garlic is starting to turn golden brown. Remove from the heat, and add the remaining ingredients.
- Pour over the baby carrots, and serve steaming hot.