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, 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!
Place your carrots in a large sauce pot and cover with water.
Place over medium heat. Bring to a boil and then reduce heat and simmer, covered, until tender, about thirty minutes or so.
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.
All done! Now you can serve it in this sauce or you can strain them out.
- 2 pounds baby carrots
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup butter
- 1/4 - 1/2 cup honey depending on how sweet you like them
- Place carrots in pot and add enough water to cover them. Bring to a boil and reduce heat to simmering, cover and continue cooking for about thirty minutes, or until they can be easily pierced with a fork.
- Pour off half of the water and add all other ingredients. Cover again with lid and bring to a boil once more, then reduce heat and simmer ten to fifteen minutes. Enjoy!
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.