Intense Carrots

This dish is not what it probably looks like . . . it is not pasta with a tomato/meat sauce.  As the visible jar would hint, the “sauce” is simply some of the red pepper and eggplant spread that I have been experimenting with.

Not being a purist, the meats sprinkled about in this dish are both bits of chicken and beef.  There was not really enough of either one and their compatibility seemed right.

The carrots were an experiment.  About seven organic, colored carrots were $2., so I thought I would give them a try.  The skin was very thin, so I just scrubbed them good and did not peel them.

I steamed them on the stovetop so I could keep an eye on them to determine when they seemed done.  It didn’t take long.  The grassy stuff was the tops, and I thought maybe they might be a crispy treat.

How did it all come out?  Well, let’s just say that I am unlikely to be repeating this procedure.

At six times the cost of regular carrots, these guys were pretty flat tasting – actually not much taste at all.  Close one’s eyes, and the name of the vegetable would likely not come to mind by taste.

And those tops?  They didn’t change at all.  They were like long, green toothpicks.

Not all of my experiments come out splendidly, but I always learn something!  ;->


About judilyn

RV'er, foody, caregiver, knowledge seeker
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9 Responses to Intense Carrots

  1. I also wasn’t impressed by these colorful carrots. I tried roasting them, and they came out quite tough and woody, compared to regular carrots. As the claim is that the different colors have health benefits, I prefer using beets and other vegetables instead.

    Liked by 1 person

  2. judilyn says:

    The multiple colors of bell peppers have little difference from green in my mind, but these carrots were just on the cusp of “vile”! Fresh beets in the InstantPot are a delight!

    Liked by 1 person

  3. tinycamper says:

    At least, they looked interesting. 😋

    Liked by 1 person

  4. The colors of fruits and vegetables are important to me. It’s often an indication of nutritional content. In my opinion carrots are supposed to be orange, tomatoes are supposed to be red and asparagus is supposed to be green. I can’t be convinced that yellow tomatoes are as nutritious as the red ones or that pale white eggplant has the same nutrients as the dark purple ones. I choose yellow corn and yellow cornmeal over white because it has more beta carotene. I’ll never be caught purchasing white asparagus.

    Oh, don’t tell anyone I’m growing golden zucchini this year!

    Liked by 1 person

  5. RV John says:

    You never know till you try 🙂

    Liked by 1 person

  6. It definitely looks good but I admire your honesty of how it tasted. Trying different ways and types of foods is what makes us good cooks… matter how they turn out!

    Liked by 1 person

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