Wednesday, October 24, 2012

Honey Glazed Baby Carrots

We are always thankful to have a daughter that is as adventurous as us when it comes to trying new food.  With a bonus that she eats her veggies as long as they aren't not bitter gourd and hard, leafy, green veggies such as;  pokcay, bokcoy, anything that leaves a bitter aftertaste and too fibrous. I hate them, too. Besides, even when we want some greens, there are amaranth and spinach, or basil and celery made into pesto. Overall, I am a happy mom. Yay!

A couple of month ago while I was working on one of my veggie children story book series, Nyam Nyam Enaknya WortelI stumbled on a simple Rachael Ray’s recipe at foodnetwork.comWell, the book IS about a little girl who loves carrot so it would be fitting to include a simple carrot recipe in the book.  So off I went to the kitchen to try to make this zippy fast side dish or might I say, snack. I did substitute the sugar with honey, reduced the amount of butter, and added a sprinkle of oregano. The addition of oregano is what turns this delectable dish to a gourmet delectable dish.

Let's make it together, shall we?

1 1/2 pounds baby carrots
2 tablespoons butter, cut into small pats
1 tablespoon honey or sugar
1 teaspoon coarse salt
a pinch or two of oregano

-Place baby carrots in 1/2-inch of water with butter, sugar, and salt.
-Bring water to a boil, cover pan, and reduce heat to simmer.
-Really time this using your timer: Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high.
-Reduce water until it almost evaporates about a couple of minutes.
-Turn carrots in sauce and taste to adjust seasonings and serve warm. 

Oooookay.. who’s there lurking behind the table?

It could be hard to make your children eat their veggies. it's all in the habit. Even if I am always being sneaky by putting some veggies here and there in a meal, I always explain to my daughter what is inside her food when she’s eating it. Don’t you think children, like us adults, deserve to know the truth about what is in their food? I reckon this recipe would be a great start because it lets the kid to see the carrot in its true form --no trick here--, it is simple to make, and it can be eaten just like a finger food. 

Now how about we ask the little jury how it tastes?

Silly girl J

I think that picture really describes the taste.

So how about it? Wanna give it a try?

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