Gone-to-Seed Carrots

Ingredients for this fast and easy way to prepare carrots fall very much into the realm of "however much you want", but I've listed about what I used. Feel free to adjust quantities, and if you don't have all the seeds, oh well. I find them so useful, I do always try to have all of them around the place.

You may get your seeds pre-roasted in which case they are likely also pre-salted, and you should be a bit wary of adding much more. Especially if you add a bit of stock to cook the carrots and that, too, is salted.

Not much more in the way of local carrots now, and soon they will disappear until later in the summer when the new crop comes in.

4 servings
20 minutes prep time

2 to 3 tablespoons toasted pumpkin seeds
2 to 3 tablespoons toasted sunflower seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon ground hemp seed
4 cups peeled and grated carrots
1 tablespoon mild vegetable oil
1 little water or stock
salt & freshly ground black pepper to taste

If the seeds need to be toasted, do so in a dry skillet over medium heat; toast until just lightly browned and turn them into a bowl at once to cool as soon as they are done. Add the other seeds and set aside.

Peel and grate the carrots.

Heat the oil in a large skillet over medium-high heat. Add the carrots and cook, stirring frequently, until softened and slightly reduced in volume. If you prefer your carrots a little more well-done, add a couple of tablespoons of water or stock and cook, stirring regularly, until the liquid has evaporated or been absorbed, and the carrots are just about done to your liking.

When the carrots are almost cooked, add the seeds and mix in well. Season with salt and pepper to taste - you could also add a little lightly crushed cumin seed, caraway seed, or fennel seed.

When the seeds are well mixed in and everything is hot through, transfer the carrots to a serving dish and serve at once.





Last year at this time I made Chinese Steamed Spareribs.

Posted in: Ontario Food