I know it is Spring, even though the snow is still hanging out in parts of the yard, because the bears are done hibernating and back to raiding the bird feeders. Time to take them down! On nice days, I (cautiously) take a little trip around the yard looking for other signs of Spring, like things sprouting. There’s not much. It’s early in the season and just starting to get warm. “Warm” means anything over 50°. Not quite warm enough for most of the plants, but I know they are just beneath the surface, thinking about popping up any second. The ground is beginning to thaw and the dirt is getting to the workable point. The daffodil shoots are the first ones to show up in our yard. I’m pretty sure crocuses are in bloom, but I don’t have any here. I’m going to have to change that so I can have those beauties popping up and encouraging Spring well before the snow leaves.
A mama bear & her year-old cubs raiding our bird feeders.
It must be the association between Easter and rabbits that has me thinking about carrots in Spring. Spring is not actually the season for harvesting carrots, that’s an asparagus & rhubarb thing. But when I think of Spring veggies, I think carrots. This carrot recipe is from Bobby Flay. We love many of his recipes and we are fans of his shows on the Food Network.
Spiced Carrots (from Bobby Flay)
Total Time: 13 min Prep: 5 min Cook: 8 min
Yield: 4 to 6 servings
Ingredients:
- 6 large carrots, peeled
- 1/4 cup fresh lemon juice
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1/4 – 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, plus more for water
- 1/4 cup olive oil
- 1/4 cup finely chopped flat-leaf parsley
Directions:
Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don’t fit in the pot) and cook them until they are just cooked through, about 8 to 10 minutes.
The carrots should be in very large chunks to be boiled if they won’t fit in the pot whole.
Drain the and cut the carrots into 1/2-inch thick slices.
Slicing the carrots after they are cooked is easier than trying to slice them raw.
Whisk together the lemon juice, garlic, cumin, cayenne and salt in a large bowl. Slowly drizzle in the olive oil until it is emulsified and stir in the parsley.
Whisk together the dressing ingredients.
Add the cooked carrots and toss them to combine. Serve cold, at room temperature or warm.
Some roasted chicken & stuffing accompanied our spicy carrots.
These carrots with a kick are a springtime must! ~Linda
Spiced Carrots (from Bobby Flay)
Total Time: 13 min Prep: 5 min Cook: 8 min
Yield: 4 to 6 servings
Ingredients:
- 6 large carrots, peeled
- 1/4 cup fresh lemon juice
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1/4 – 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, plus more for water
- 1/4 cup olive oil
- 1/4 cup finely chopped flat-leaf parsley
Directions:
Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don’t fit in the pot) and cook them until they are just cooked through, about 8 to 10 minutes. Drain the and cut the carrots into 1/2-inch thick slices.
Whisk together the lemon juice, garlic, cumin, cayenne and salt in a large bowl. Slowly drizzle in the olive oil until it is emulsified and stir in the parsley. Add the cooked carrots and toss them to combine. Serve cold, at room temperature or warm.