Early morning musing

Not being committed to a newspaper deadline is opening possibilities that I hadn’t considered.

So here I am, thinking about all of you and wondering if you have stored your red cabbage and carrots and are now wondering what to do with what you have left. We are reaching the bottom of the tote that has been sitting on the covered porch most of the winter. We’re a long way off from fresh carrots but those we have are in beautiful condition. That said, I need to do something different with a carrot. I have paraphrased the following recipe from ‘Jam Today, A Diary of Cooking With What You’ve Got’ by Tod Davies. This is a delightful read and a wondrous way to eat carrots.

About 1 1/2 pounds of carrots, grated
Melt some butter in a skillet, add the carrots with a little salt, cook until soft (this won’t take long)
Add some cream, maybe a 1/2 cup
Grate some nutmeg over all
Put into a buttered covered casserole and bake with whatever else you have going into the oven.
Check and give stir, bake until the cream is absorbed.
You won’t regret taking the few minutes to prepare this. For the two of us, I just grate up enough carrots to fill the little covered casserole that holds about two cups, adding just enough cream to loosen the carrots.

Give it a try, you won’t be disappointed.

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