This fall we’ve visited our local farmers markets quite a few times already, which is well documented on my Instagram feed, lol! But it’s THE best time of year to stock up on farm fresh produce, as the markets are brimming with beautiful fruit and vegetables. There’s just nothing in the world like the taste of fresh grown food.
Especially carrots. Carrots fresh from the garden taste SO good, don’t they?! Carrots bought all year at the grocery store pale in comparison to fresh carrots. So I take advantage of the time of year, and stock up. We eat carrots like candy around here in the summer & fall.
And this season there are a lot more coloured carrots than I have seen before, so we just had to try them. They are delicious! They taste like regular orange carrots, but they’re just more interesting in their colouring. I mean, look at these carrots! Purple, yellow, green and orange. These are not dyed, they are naturally like this. Isn’t nature amazing?!
Here’s a little tidbit of info for you…the orange carrot that we are used to these days, is actually a relative newcomer on the carrot scene! Carrots were originally purple and white! Who knew?
Because these colourful carrots were so gorgeous, I wanted to serve them up for our Sunday dinner using a recipe I love to use for carrots: glazed carrots. BUT I have to say that my glazed carrots with the coloured carrots didn’t look so great…the purple carrots kind of turned all the carrots purplish in colour, and not in a good way. My advice would be to cook the purple carrots on their own, and for this dish I would just use regular orange carrots.
The coloured carrots definitely look a lot prettier raw, and I bet they would look nice roasted too. But boiled, not so much. I just wanted to show you how gorgeous the coloured carrots are, anyway!
- 1 lb of carrots, which is about 2½ cups of carrots cut into ½ inch rounds
- 3 tbsp butter
- ½ tsp sugar
- 1 – 2 tbsp fresh herbs like dill or tarragon (optional)
- Cut the carrots into ½ inch rounds.
- Put them into a saucepan and add the butter, sugar and salt to taste.
- Then add enough water to just barely cover the carrots.
- Bring the carrots to a boil, and cook over high heat, stirring occasionally.
- Cook until the liquid has reduced into a syrup like glaze, and the carrots are tender. This should take about 10-15 minutes.
- If the carrots are tender, but the liquid is not syrupy yet, remove the carrots (put them in a serving dish) then cook the liquid until it is like a syrup.
- If the liquid is syrupy but the carrots are not cooked, just add ¼ to ½ cup water and cook until the carrots are tender.
- When the carrots are done, you can serve them as is, or toss them with fresh herbs.
Anyway, I hope you like this recipe for glazed carrots. It’s our most favourite way to enjoy cooked carrots…SO delish…they’re buttery and a little bit salty and a little bit sweet. Yum.
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