Someone asked me for a carrot recipe a week or so ago and I told them I’d get right on it, as soon as I had time to light somewhere and actually do a new post.
Did your mama ever tell you to “light somewhere” when you are a kid running around all over the place? I can’t count how many times I’ve heard “Christy, if you don’t light somewhere you’re gonna drive me crazy.” Sometimes it was said a little more bluntly “I’m fixin to get after you if you don’t light somewhere…” and then you found someplace to light pretty quick! It was a reference to how flies buzz all over the place and then finally land somewhere.
Anyway, today’s recipe is how we like to cook our baby carrots- God love it. That’s what my Grandmama says whenever she sees something cute or precious – be it a baby carrot or a newborn child. “Aww, ain’t it cute? God love it”. So these cute little baby carrots -God love it- have just a hint of honeyed sweetness but are not overly sweet. I use baby carrots but you can take regular sized carrots and cut them into sticks or slices (like coins) if you like. Whatever cranks your tractor.
You can also alter this recipe as noted at the bottom to make them a bit sweeter if you like, depending on your taste. As always, I’m showing you how I do it but I hope you’ll make it your own when you serve it at your table. Just remember, all recipes taste better if you make them for people you love , even baby carrots – God love it.
You probably have most of these ingredients on hand already: Brown Sugar, Margarine (or butter), little bit of salt, honey, and baby carrots. I love me some honey and buy local when I can but I’m not too proud to grab whatever I find on sale, too!
A few months back I found those little teddy bear shaped bottles for 1.50 a bottle and we had a whole legion of teddy bear honeys invade our house! I kept going and buying just a few more bottles here and there. They ended up needing their own shelf. But after I made peanut butter balls a few times (the kids eat them about as fast as I can make them) it was gone in no time at all.
Now some of you may have gotten that email going around a while back about how baby carrots are horrible because they begin as malformed carrots and are then tortured in the factories to yield these perfect little carrots and all that. I got the email. I filed it away where I put very important emails like that and then went on eating my baby carrots :).
Place your carrots in a large sauce pot and cover with water.
Put on a stove eye over medium heat. Bring to a boil and then reduce heat and simmer, covered, until tender, about thirty minutes or so.
I have a lid to this pot somewhere in my cabinets but it’s just so dern easy to grab a plate…
I should have cleaned my stove top off before doing this tutorial but I’m just keepin’ it real here
After your carrots are tender, pour off about half of your water.
Add all of you other ingredients.
Stir it up a bit and then bring to a boil again. Reduce heat to simmer and cover once more.
Continue cooking for about ten minutes or until they are as tender as you like.
I like mine to still have a bit of life in them but some folks like to cook them til they cry uncle.
Go with how you like it here because this is your kitchen and your food and the only rules are the ones you make!
All done! Now you can serve it in this sauce or you can strain them out.
You won’t have quite as much liquid as I do because I had to cook these a little faster since folks were waiting.
If I had of had more time I would have cooked them down a bit.
I strained mine out for the photo. Yummm yumm!
And the place was so honest, unpretentious,
that you knew what counted was not the walls and floors,
but the people they comforted.
-from The Hills of Tuscany by Ferenc Mate. Submitted by Lollymom. Submit your quote by clicking here.