I was really into carrots about this same time last year.
Coincidence? At first, I thought it was.
Then upon further reflection (yes, I reflect on carrots), I realized there’s a reason my carrot consumption peaks each October.
During the summer, I indulge recklessly in all the vegetables that are fresh and abundant and inexpensive. I loll in lettuce, kick back with kale and revel in radishes.
As the seasons change, these summer veggies become less abundant and pumpkin and squash take center stage. Now, I like these vegetables a lot but I’m not eager for an all-squash diet. I look around for other inexpensive organic veggie choices.
While carrots can be harvested during the summer, they also grow well into the fall. Some say carrots are even little sweeter after a light frost or two. As I scan the produce sections for value veggies each fall, I am drawn to two pounds of organic carrots for just $2 — and start cooking.
I’ve made quite a few tasty carrot dishes in the past few weeks. Here’s one I’ve really enjoyed. The toasted sesame oil and splash of vinegar give this a flavor that reminds me of Asian food.
Asian-Inspired Shredded Carrots
Coconut oil, 2 tablespoons
Shredded carrots, 2.5 packed cups (about 4 medium carrots. I use my cheese grater to shred the carrots, but you could also use a food processor, if you have one.)
Scallions, ½ cup, chopped
Garlic powder, 1 teaspoon
Toasted sesame oil, 2 tablespoons
White wine vinegar, 1 tablespoon
Salt and pepper, to taste
Garnish: Sesame seeds (I used black sesame seeds in this picture because I think they look cool. Regular sesame seeds are fine.)
- In a large skillet, melt coconut oil over medium heat.
- Add carrots, scallions and garlic powder.
- Cook for 10-15 minutes, stirring regularly but not constantly. You want bits and pieces to start to brown.
- Remove from heat. Stir in sesame oil, vinegar, salt and pepper. Garnish with sesame seeds.