As a child I hated carrots and I still am not a huge fan. I am ok if the carrots are hidden in a casserole but present me with a carrot stick and I am not going to be your friend. I don’t do much better with cooked carrots either. There is just something about that taste that I don’t like. But the one exception is my Mum’s carrot. Her secret? Mashing them with turnips. I can’t decide exactly what the turnips do to the carrot. Maybe cuts through the sweetness of the carrot? Which is odd because I like sweet, just not carrot sweet. The addition of butter in this recipe may also help…
Whatever it is, it works for me and if you are struggling to eat carrots and get vitamin A in your diet, it may work for you too. I am bit focussed on getting my diet in shape at the moment having just been diagnosed with low iron levels. Not enough to make me anaemic but low enough for the doctor to put me on iron supplements. I much prefer to eat healthy than take supplements. I have obviously been eating too much chicken and not enough red meat recently. So if you have any links to good recipes using beef or lamb I would love you to share them in the comments.
In the meantime I am off to munch on my carrot and turnip mash and cook up some of this lambs fry from my Mum’s kitchen. Note this is a recipe for 2 serves.
- 200gms carrots,peeled and sliced
- 100gms white turnips, peeled and sliced
- 1/2tsp salt
- 15gms butter or margarine
- 1/8th tsp white pepper
- Put the carrots and turnips in a saucepan and cover with water and add salt.
- Bring to the boil then reduce heat to a steady simmer for half an hour.
- Keep a check on the water level and add some boiling water if it is getting low.
- Test carrots and make sure they are cooked then drain well.
- Replace carrots and turnips to pan and chopped finely. Add butter and white pepper, stir, and serve.
You can also add half a small swede, chopped at the start of the recipe.