Nov 23, 2012

IHCC: Root Vegetables

I have fond memories of carrots.  Growing them and especially picking them.  In our sludgy gumbo soil, carrots are often forced to grow this way and that.  Sometimes ending up headless torsos or lazy "Ls."  Not desirable for grocery store shelves.  I prefer them this way since it's fun never knowing what will be pulled up.

When it comes to carrots, I either eat them raw or glazed with brown sugar and mustard.  Stir Fried Carrots w/ Ginger and Mustard from Madhur Jaffrey was a unique recipe, lacking the sweetness I'm used to when it comes to carrots but having plenty of heat from ginger and cayenne.



Shredding a pound of carrots was trying.  Especially since earlier in the day, the attachment for my food processor's shredding blade cracked and fell apart.  I found myself hoping we wouldn't like this stir fry so I'd never have to shred carrots again.

I'll have to see about replacing that food processor.



We all thought this was very good.  Especially The Husband.  But especially me.  And since I'm the one who shreds the carrots....

I liked everything about this dish.  The gingery peppery heat.  The tangy lime.  And even how the shredded carrots provided a different texture.

It's "Root, Root, Root for Root Vegetables" at I Heart Cooking Clubs.
IHeartCookingClubsMadhurJaffrey

Also linking with Food on Friday: Ginger @ Carole's Chatter

This root vegetable dish was a home run.

Stir-Fried Carrots and Ginger with Mustard Seeds 
from Madhur Jaffrey's World Vegetarian

3 tablespoons peanut or canola oil--I found this to be too much

1/2 teaspoon whole yellow or brown mustard seeds

1 pound carrots, peeled and coarsely grated
2 inches of fresh ginger, peeled and coarsely grated
1/2 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon fresh lime juice

When everything’s grated and measured, heat the oil in a large saute pan over medium to medium-high heat. Add the mustard seeds until they pop, which is almost immediate, and then throw in the carrots, ginger, salt, cayenne, and lime juice. Stir fry for 2 to 3 minutes.

7 comments:

  1. this sounds interesting! Like you I usually eat them raw or with a glaze of some kind. This would be a welcome change.

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  2. I'm totally with you on the carrot love. Unfortunately, no one else in my family likes carrots...the nerve.

    Like you, I like my carrots raw or rolled around in a brown sugar glaze or a mustard glaze. I would, however, be very eager to try this. I bet it's full of texture and flavor.

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  3. P.S. Sorry about the food processor. Hopefully Santa will bring you a new attachment or maybe even a shiny new food processor.

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  4. This looks lovely! The combination of ginger, lime and cayenne does sound good with the sweet crunchy carrots!
    Hope you get your new food processor!
    Have a great weekend!

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  5. I've never been a huge carrot fan - something to do with being force-fed carrots as a child that my mother had boiled the absolute bejeezus out of!! I do like them raw though, and as an adult I've come to love them roasted. I got a beautiful bunch of spring carrots at my market garden a couple of days ago, and I'm pretty keen to give this a go - I can really imagine the ginger and lime working really well with carrot.

    I'd start saving for the new food processor :-)

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  6. I like the sound of this. But I dont have a food processor (no bench space for it) so would have to grate the carrot by hand! Hope you are having a good week.

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