Cooking carrots – good for you!
This Honey-Dijon-Garlic Carrot recipe may get you eating more healthy carrots!
If you want to be more in the mood to eat healthy vegetables, the secret, I believe, is in preparing them in a way you like so you’ll want to eat more! I like raw carrots but I LOVE cooked carrots. I can in fact eat many more cooked carrots than raw. But you might say that cooking them is not as healthy. Not so! Both ways, raw and cooked have different benefits and downsides. According to studies collected by Scientific American cooking carrots may somewhat reduce vitamin C, but on the other hand it
actually increases the availability of beta-carotene. Beta-carotene is what our bodies convert into Vitamin A which maintains normal vision, healthy skin and a strong immune system. Beta-carotene is also a fat soluble nutrient, meaning a small amount of healthy fat will help with absorption. While boiling carrots in water may leach the nutrients into the water, steaming or baking them will retain more of their nutritional benefit. Cooking vegetables also softens necessary fiber and cellulose making cooked vegetables more digestible. So I would venture to say, if you’ll eat more carrots if they are cooked, go for it and get more of these benefits!
This recipe is pretty simple and doesn’t really need much instruction, but the ingredients are ones that people usually don’t immediately put together.
Just a note about garlic: After you slice, chop or press your garlic let it sit for 10 minutes. This allows the alliinase and alliin in garlic to interact and form allicin. Allicin is what is said to be a contributor to many of garlic’s health benefits. Oregon State University.
This recipe is meant to adjust to your liking. Go ahead and change the amount of any ingredient to your taste or how many you are serving. This recipe will give 3-4 servings (depending on how much you love them!)
- 1.5 lbs carrots (scrubbed and cut into bite-size pieces)
- 2 Tbsp butter (preferrably grass-fed)
- 2 cloves minced garlic
- a pinch of sea salt
- 1 tsp. dijon mustard
- 2-3 Tbsp. honey*
*If you happened to have made garlic honey from the Herbal Infused Honey recipes you can use your wonderful honey.
- Cook the carrots the way you prefer (steam or bake for more nutrients) until the carrots are fork tender. If you steam them let them dry a bit so they don’t have a lot of moisture on them.
- In a skillet melt about half of the butter until a little bubbly; add the garlic and salt.
- Saute the garlic for just a minute or so, just enough to release the aroma. Remove from heat.
- Sir in mustard.
- Toss in drained carrots and the rest of the butter.
- When carrots are coated in butter, add honey and toss again until honey coats everything.
Then grab a fork and enjoy lots of these tasty, and healthy cooked carrots!