When I was growing up, we tried to grow carrots in our garden but our soil was too heavy. The poor dears would end up looking like short, stocky, orange turnips. Their torsos just could not push down into the soil. We should have grown them in a raised bed, filled with compost. Maybe I’ll give them a go this year in my urban garden.
This is an easy to prepare side. I don’t really consider it a recipe but more of an inspiration for how to prepare carrots that are appealing to the eye but also deliciously sweet.
Start by peeling the carrots. Then decide the length of your slices before you begin to cut the carrots into pieces. Line up your carrots and cut them in half. Then line up each half and cut them into equal lengths. You will have two round stalks per carrot. Then slice each stalk in half. Lay the flat side on your cutting board and slice each piece into two or three 3 inch or pieces. If you have excess from the ends, save them for stock.
4 carrots, sliced
1 teaspoon honey
1/4 teaspoon dried dill
- Slice the carrots into 2.5 to 3 inch pieces. Each piece should be about 1/4 inch in diameter. Resembling chucky matchsticks.
- Place in a saucepan and cover with water. Bring to a boil and then simmer for about 5 minutes. The carrots should be tender but not soft.
- Drain and place in a serving bowl. Drizzle on the honey and sprinkle with the dill. Salt and pepper to taste.
- You could also add a pat of butter.