From the time my girls were little babies, I've always tried to give them at least one serving of an orange veggie, whether it be carrots, squash or even sweet potatoes. That was pretty easy back then when everything came pureed in a jar. But as they got older, everything but carrots fell to the wayside, so carrots made a daily appearance on their plates. I try to vary it up, from raw baby carrots, to cut up sticks (aka "crunchy farmer carrots" because they often came from our CSA Papa Spuds) or even Gerber's diced cooked carrots in those little jars as long as I could, but a few years back they got really hard to find so I switched to canned Del Monte cooked carrots. Glad they liked them but the high sodium content always made me a little nervous. I even tried to make my own version of the canned-like carrots, but they never took very well to 'em. They'd eat them, but reluctantly. I also tried steaming, sauteeing, carmelizing (which Big Sis liked, but alas, Little Sis did not) to no avail, so I kept working on it.
This is my latest attempt and much to my delight a successful one - the girls LIKED it! Ate 'em all up without being told once to take another bite. After their first trying them, Big Sis asked me, "What kind of carrots are these? They're really good!" Yay! Success! Granted, they still get the canned version sometimes, like when I just don't have the time and/or the carrots on hand, but I figure it's better than nothing?
As you can see below, I used my beloved Vidalia Onion Chopper because the carrots I had were kinda big (if they were smaller, I'd just hand dice 'em). It always reminds me of when the girls were young, like Big Sis was 3 or so. Whenever I'd start to use it (it's kinda loud), Little Sis would come running up to me to see what I was doing. Then she'd see and say, "Oh, the Vidalia Onion Chopper?" and run back. She knew this by name because she'd see it in tv commercials. And ideally, there would be a size in between. This time I opted to use the smaller cut but I think I'm gonna stick to the larger size next time, 'cause these were kinda small. Girls want to be able to poke 'em with a fork, not scoop them with a spoon. Plus, that way I could actually put them on the same plate as their dinner instead of a separate bowl for easier scooping. :)
by happyvballgirl @ My Epicurean Adventures
1 cup diced carrots
1/4 - 1/2 tsp salt (updated 3.14.13)
about 2 cups water
1/2 tsp butter (or to taste)
Add water, carrots and salt to pan. Boil for about 10 mins on med-high heat. Reduce to a simmer for another 10-15 mins or until tender. Drain carrots, return to pan and add butter and mix until butter is melted and evenly distributed.
Something I do to make things easier is to wash/peel/cut/dice up a bunch of carrots at once and just cook a couple days worth at a time. I put raw sticks and even diced carrots in a glass Pyrex container and leave them in fridge until ready for consumption/use. They keep fresh for a suprisingly long time!
As you can see, today is carrot peeling/cutting/dicing day! Shown here is about 3 lbs of organic carrots. May the peeling begin.
There. This should last me at least a couple weeks. :) I diced the carrots the other day, so in total you are looking at about 4 lbs of carrots, ready to be nibbled, chopped, cooked and eaten!
That's it! Hope you and your kiddies enjoy them too!
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Christine, aka happyvballgirl :)