Glad you’re cookin’ with me today!
This week as we approach the last couple weeks before Labor Day, and we are pulled in so many directions getting our children ready for school, beginning to switch over our summer wardrobe into fall, and all the extra-curricular activities we are juggling. I know this is a time when a lot of us grab some fast food or order take out. And believe me, I also need a night once in awhile where I have a break from cooking and I don’t have children at home!
So how do we get a healthy vegetable with a quick meal during the week? Sneaking a vegetable in isn’t as hard as you think! This time of year, we still have so many garden vegetables to choose from, but I have to say sometimes I like going back to the basics. Like carrots. Carrots are one of those vegetables that appeal to almost everyone and can be cooked so many ways, and served raw with dips and such! And an added bonus is they are so colorful on the plate!
I have recipes for carrots with the standard brown sugar, honey and butter, but this time I decided to do something a little different. I thought I would give it a little kick with some Horseradish! I was surprised at how the sweetness of the butter and the bite of the horseradish acted like a sweet and savory combination! And the Chives made a great addition, too! Carrots and onion flavor just seem to have always just gone together!
And you know what? You can “Feed Two Birds with One Scone”! (Thank you to my friend Rashida for that saying! I have to add that to my list of Entertaining Rules!) Use the chives with a baked potato and sour cream and it goes great with these carrots!
Grill up some chicken or burgers and along with these Carrots with Horseradish and Chives and am baked potato, you’ve got a dinner that’s healthy, delicious and colorful! And easy to boot!
So as always, let me know what you think and if you have any questions or feedback, I’d love to help!
Until next time……
Let’s Get Cookin’
Fresh Carrots with Horseradish and Chives
- 4 - 8 Quart Pot with Lid
- Cutting Board
- 1 pound fresh carrots I like the long carrots but you can use peeled baby carrots
- 1 TBLP horseradish Just use the horseradish from the jar, but if you have fresh, grate sparingly as it has a very strong taste.
- 1 TBLP butter
- 1 tsp Kosher salt
- ½ tsp black pepper
- 1 TBLP chives I prefer fresh, but you can substitute 1 tsp dried chives
- If using long carrots, rinse and pat dry. For peeled baby carrots, skip this step and the next.
- Peel the carrots, cut in half, then quarter.
- Place in the medium sized pot and cover with water so that all the carrots are covered.
- Boil on high for about 10 minutes, until you can easily put your fork through the carrots. Turn off heat.
- Drain the carrots and put back in the pot.
- Add the butter, horseradish, salt, and pepper.
- Cut the chives in 1/2 inch pieces using a kitchen scissors or knife.
- Sprinkle the chives in the carrots and toss until all ingredients are blended.