It is not every day that I make confessions like this one. I guess I must be feeling comfortable.
A l’aise !
Like many of you, when I was a kid, I had a nickname. We all did, didn’t we? In fact, I even had more than one. The first one came from the first name under which people in the village I come from knew me. Béatrice as my first name was pretty foreign to them, and instead, they called me Betty. If you think a little further along these lines, you might have then guessed that Betty Boop was my first nickname, or la Boop, as people in Lorraine say. Terrible! I do not need to add how much I hated this nickname. And I kept hearing it over and over! Luckily, I was much happier with my second nickname.
I can almost acknowledge that I actually liked it. Friendlier, funny, if I said Bugs Bunny, it surely should ring a bell. Like many kids of my age, I was known to have long front teeth that now that I think about it, were so big that they are all I can see on old pictures with me as a kid. But in fact, like Bunny, I adored to eat carrots, and could well have been seen with one in my mouth, like him. This would not have been a surprise! Raw, cooked, grated especially, I talked about this already, didn’t I? So why not share another of my carrot recipe? I hope that you do not mind, do you?
And by the way, Bugs Bunny was one of my heroes, all the same. The little girl that I was admired him a lot. I am thankful! He surely made me love carrots.
Enjoy your carrots! And come on, what was your nickname, now that I shared mine!
- 1 lb 1.5 oz small-sized young organic carrots
- 5 Tsp olive oil
- 1 Tsp Wildflower honey
- 2 inches ginger root, peeled and thinly grated
- 1.5 tsp ground cumin
- 1 Tsp basil, chopped
- 3 garlic cloves, thinly grated
- Maldon sea salt
- Preheat your oven at 375 F.
- Peel your carrots and cut them in long think sticks.
- In a bowl, mix 5 Tsp olive oil, the garlic cloves and ginger root thinly grated, cumin, honey and Maldon sea salt, and coat the carrots with this sauce.
- Spread the carrots in an oven dish or baking sheet, and place them in the oven for 30 mn to 40 mns, depending on their size. I like when they stay a little firm, but it is a matter of taste.
- Add the basil and coat gently. Serve as a side dish.
- 500 g de jeunes carottes bio
- 5 càs d’huile d’olive
- 1 càs de miel liquide aux fleurs
- 5 cm de racine de gingembre frais, pelé et râpé finement
- 1,5 càs de cumin moulu
- 1 càs de basilic, haché
- 3 gousses d’ail, râpées finement
- Sel de mer Maldon
- Préchauffez votre four à 190 C.
- Pelez les carottes et coupez-les en longs bâtonnets fins.
- Dans un saladier, mélangez 5 càs d’huile d’olive, le gingembre et l’ail râpés, le cumin, le miel et du sel de mer Maldon. Arrosez les carottes de cette sauce et mélangez bien.
- Étalez les carottes dans un plat ou sur une plaque de cuisson et cuisez pendant 30 à 40 mns, selon la taille de vos carottes. J’aime quand elles restent encore un peu fermes mais c’est question de goût.
- Ajoutez le basilic haché et mélangez délicatement. Servez en accompagnement.