Carrots, again

A Volunteer Sunflower

As I have said before , I planted Rainbow carrots early this year (and I am planting them again now for a fall crop). I have been pulling the spring crop for about a month now. The pulling started with the baby carrots as the thinning operation. It is amazing how much more flavor, more crispness, there is in a carrot about five minutes out of the ground. Or maybe you already know.

Carrots are probably one of the most ordinary vegetables. They appear on our tables night after night, store bought or home grown. Sometimes it gets to the point of boring. Occasionally we gussy them up a bit with a sugar glaze for Thanksgiving, Christmas or some other grand occasion, but by and large they are the same plain old carrots. 

Because carrots are so good for us, and they are getting better and better nutritionally, it seems we really should be paying more attention to them. Plant scientists have been spending a lot of time and effort to make them more nutritional and breeding to make them more attractive.  

With a little search you can find seeds for orange,  coral, yellow, red, white, purple or black. That black might be a bit hard to find; it does exist. Purple, strange to the us, is the original color of the carrot. The nutritional value has always been the darker the better, however, that probably applies to the beta carotene for the most part. The others, excepting the white which is a good fiber source, contain other nutrients. For instance, the yellow contains xanthophylis and lutene which helps in the fight against macular degeneration.

The Rainbow carrot produces several colors; yellow, light orange, dark orange, coral and white. In the picture, third from the right is a color between orange and yellow... I would say coral; it is the prettiest, I think. When you get a package of seeds it is not a collection of seeds from different colored varieties, it is seeds from a single variety which produces these colors. Rainbow seeds are available from Nichols Garden Nursery.

These are the diced carrots for this recipe. Wouldn't that make a gorgeous salad?It isn't necessary to use colored carrots for this dish but do try to find the freshest.

Recipe

Braised Carrots and Leeks with Tarragon

1 tablespoon butter
3 springs of fresh tarragon, divided
2 1/2 cups carrots, diced 1/4 inch
1 1/4 cup leeks, cut to match the size of the carrots
salt and pepper to taste
1/4 cup dry white Vermouth
1/4 cup chicken broth (or substitute vegetable broth)

Heat the butter in wide skillet. When it starts to foam add two sprigs of the tarragon. As soon as the butter begins to brown, add the carrots. Stir to coat all the carrots with the butter. Add the leeks and do the same. Continue cooking over medium low heat, stirring occasionally for about five minutes. Add salt and pepper to taste.

Stir in the Vermouth and simmer or boil until it is gone. Then add the broth and do the same. If you simmer, the process will take longer and the carrots will be softer; boil and it goes more quickly and the carrots will still have some resistance when you serve them. Check as you go along.

                                                                

As the liquids disappear,  stir frequently to be sure no dry spots start to burn. When the liquid appears to be gone but the carrots and leeks still look wet the dish is ready. Serve garnished with the third sprig of tarragon.

Enjoy!