This is my second post today as this is the second month of Eating the Alphabet which is being hosted by Brenda at Meal Planning Magic and posts on the 15th of the month. This month we are doing C and D. Help me out here, is there a "D" vegetable. I like many "C" vegetables: celery, cabbage, corn, cauliflower, and carrots so It was difficult for me to choose which veggie I would post about today. I finally decided to make a dish with carrots.
I love cooked carrots if cooked properly. I think most people who do not like cooked carrots have been subjected to too many overcooked ones. Carrots should be cooked just until crisp, tender. This doesn’t take as long as one would think.
Cooked carrots are naturally sweet, and I can eat them with just a little salt and pepper. Most people, I think, like a little sweetness added to their carrots. Today I am sharing a recipe that just , maybe, maybe, will be something even a non-carrot-eating person might try.
The addition of the coconut may be a bit of overkill, but I think it adds a touch of fun to the dish; and couldn’t we all use a little extra fun when we eat.
The original recipe has been in my computer recipe files for many years, and I have adapted it to take less butter and sugar to more carrots so I don’t feel so bad about taking a perfectly healthy vegetable and making it not quite so healthy.
The carrots can be cooked ahead, refrigerated overnight, the butter, brown sugar, and spices added and baked the next day.
Carrot Cake Carrots
1 1/2 lb. carrots, peeled and cut into about 2 1/2-inch long sticks
3 T. butter or margarine (butter is best)
2 T. brown sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 c. chopped toasted pecans
3 T. toasted coconut
Place carrots in a saucepan and add water until it just barely comes above the carrots. Add a pinch of salt. Bring carrots to a boil and cook 3-4 minutes until just crisp tender. Drain carrots. Melt butter in same saucepan, add brown sugar, cinnamon and nutmeg. Transfer carrots to a ovenproof casserole dish. Add pecans and mix well. Sprinkle the coconut over the top. Cook in a 350 degree oven for 15 to 20 minutes. Remove from oven. Makes 6 servings.
If you would like to expand your vegetable recipe repertoire, check out the links below to see what others have made this month. It is not too late to join in the fun. The information for joining is here. Your are free to sit out any month if necessary.