Butter Garlic Carrots

Vegetables are an important part of any healthy diet. The expression I’ve come up with is “There has to be green on every plate”. Well, what if the vegetable I want is not green? What if, my choice of vegetable is, orange, for example. Well orange vegetables are good for you too. So here we have butter garlic carrots, they’re quite delicious

The humble carrot that we know today is a domesticated version of the original carrot that probably came from Persia (modern day Iran and Afghanistan). Originally grown for its seeds and leaves as a herb. The domestication process would have bred out any bitterness and woodiness in the tap root. And, in turn, increased it’s size and the sweetness that we have come to know.

Nutrition wise carrots biggest benefit is vitamin A as beta-carotene, supplying more that 100% DV. Carrots are also sweet due to their natural sugars (sucrose, glucose and fructose), and, supply 13% DV vitamin K. Interestingly, carrots do not increase vision. The beta-carotene will only help to restore a deficiency that has a symptom of decreased vision. The story of carrots improving eyesight was actually propaganda by the British Royal Airforce during the second world war. The story goes that to cover the fact that the Royal Airforce had better radar capabilities, and made cockpit instruments easier to read, they came up with the idea that the pilots were eating carrots to improve their vision.

As the recipe name suggests, the ingredients for butter garlic carrots, are, yes, butter, garlic and carrots. There is actually another ingredient, olive oil. I have found that adding olive oil to butter reduces the chance that the butter will burn. And, there will still be that buttery taste. I usually use a small pan for this recipe, just make sure it has a tight fitting lid.

Start with a 50/50 mix of butter and olive oil over medium heat. Now add 3 cloves of garlic, diced very fine. Do not use grated garlic. The issue I have with grated or garlic passed through a press is the oils. The garlic oils have all the flavor in them, if you look at the grater or garlic press when you’re done, you’ll see all the oil. Well I want that oil in the dish. You can use some finely diced garlic from a jar, I just prefer fresh.

Once the garlic has had a chance to warm up, add the carrots. So, the carrots are sliced thin, 1/8″ thin. Most box graters have a mandolin on one of the sides, you can also hand cut them as I do. Or, if you have an actual mandolin, then use that. However you do it, you need sliced carrot about 1/8″ thick. Add them to the garlic, butter, olive oil mixture in the pan, stir well to coat. Put the lid on, turn the heat down a bit so they don’t burn, stirring occasionally, let them cook 15-20 mins till the carrots are soft.

And, that’s butter garlic carrots. A delicious side to so many main dishes. Easily cooking while everything else is prepared. Healthy too, enjoy and thanks for reading