Two recipes tonight. Make them separately or together. (Hey, wait a minute? Do I get a day off now? No way!)
The first is a new way to boil carrots. Water and salt, right? Tonight The Minimalist Mark Bittman has convinced me otherwise. He cooks them in a bit of water, a bit of butter (or olive oil if you insist), salt and pepper. And wow: they're the best simply cooked carrots I've ever tasted.
The second comes from a Weight Watchers cookbook from the grocery store last week. (It's a winner. The cover says it'll be on sale through June.) It adds chutney and mustard to cooked carrots. Again, delicious.
2007 PHOTO UPDATE: Very simple, almost cook themselves while you prepare the rest of supper. These might also be good for someone who needs to limit their sodium intake: even to my salt-happy palate, these tasted quite delicious with ZERO salt. I also liked the summer brightness of fresh mint tucked into the carrots after they'd cooked.
~ more carrot recipes ~
~ more favorite vegetable recipes (this was my very favorite recipe in May 2005!) ~
BUTTER-SIMMERED CARROTS &
Active time: 5 minutes
Time to table: 15 minutes
1/4 cup water
2 tablespoons butter or olive oil (next time I'll try just 1 tablespoon, 2007: 1 tablespoon was more than fine, try 1 teaspoon, just a tiny bit for flavor)
1 teaspoon sugar
Kosher salt & freshly ground pepper to taste (2007, I happily skipped both)
1 pound carrots (okay, okay, pre-peeled are fine, get the baby ones if possible)
2 tablespoons prepared chutney
2 teaspoons Dijon mustard (the recips suggests whole-grain Dijon, smooth was fine)
Combine water, butter, sugar, salt and pepper and carrots in medium saucepan over MEDIUM HIGH (get a small head start by turning the stove on with water and butter, then adding other ingredients) and bring to a boil. Cover, reduce heat to MEDIUM and cook for about 5 minutes. Uncover, raise the heat a bit, then cook, stirring occasionally, until water boils away and carrots are cooking in the butter or oil. Reduce the heat a bit and continue to cook, stirring occasionally, until carrots are cooked. (If you're making Chutney-Glazed Carrots, move to the next paragraph.) Season to taste with additional salt and pepper and serve.
For Chutney-Glazed Carrots, stir in chutney and mustard. Serve.
Butter-Simmered Carrots only
Cooked with 2T butter, Per Serving: 102 Cal (51% from Fat, 4% from Protein, 45% from Carb); 1 g Protein; 6 g Tot Fat; 4 g Sat Fat; 12 g Carb; 3 g Fiber; 40 mg Calcium; 0 mg Iron; 374 mg Sodium; 15 mg Cholesterol, Weight Watchers 2 points
Cooked with 1T butter, Per Serving: 76 Cal (35% from Fat, 5% from Protein, 59% from Carb); 1 g Protein; 3 g Tot Fat; 2 g Sat Fat; 12 g Carb; 3 g Fiber; 39 mg Calcium; 0 mg Iron; 373 mg Sodium; 8 mg Cholesterol, Weight Watchers 1 point
Cooked with 1T butter, Per Serving: 98 Cal (29% from Fat, 5% from Protein, 67% from Carb); 1 g Protein; 3 g Tot Fat; 2 g Sat Fat; 17 g Carb; 4 g Fiber; 41 mg Calcium; 0 mg Iron; 405 mg Sodium; 8 mg Cholesterol, Weight Watchers 1 point
Cooked with 2T butter, Per Serving: 123 Cal (43% from Fat, 4% from Protein, 53% from Carb); 1 g Protein; 6 g Tot Fat; 4 g Sat Fat; 17 g Carb; 4 g Fiber; 42 mg Calcium; 0 mg Iron; 405 mg Sodium; 15 mg Cholesterol, Weight Watchers 2 points
Butter-Simmered Carrots: How to Cook Everything, Mark Bittman
Weight Watchers 5 Ingredients 15 Minutes Cookbook