We have heaps of carrots in the veggie garden here at Struan Farm right now. Purple and yellow, heirloom colours (along with red). I don't grow conventional orange varieties since learning they were developed in honour of the House of Orange and are actually less nutritious. (Read "Eating on the Wild Side" by Jo Robinson to learn more about which varieties of fruits and veggies are better for you, along with the best preparation methods....I really recommend this book.)
For a quick dinner side, toss peeled, cut carrots in olive oil, drizzle with honey and roast until tender (about 30 minutes at 200C). Serve warm or room temperature with sliced almonds, finely chopped fresh mint and crumbled feta.
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