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.


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.