I love this recipe offered by lovely Josephine, and not only because I love carrots in any which way I can make them, but also because of the reference to Bugs Bunny who, just as the Lebanese, mentioned by her revered grandmother, does not have to wear glasses. On an aside, I also love Frascati, both the place and the wine, as well as Jo’s delectable recipes. Enjoy, Beautiful People!
Bugs Bunny comes to mind because this naughty little cartoon film protagonist loves his carrots, only he eats his raw and mine were braised. I like carrots both raw and cooked – so old school, so old fashioned, so ‘ordinaire’, what’s to gush about – and yet we still eat carrots with gusto, even though we may not rave about them.
When we lived in Lebanon many decades ago now, we would often be served carrots sliced lengthwise, seasoned with lemon juice and salt. My grandmother’s comment was that she had noticed how very few Lebanse wore spectacles and she was sure that was due to all the carrots they ate. The arbitrariness of her conclusion continues to made smile within every time I serve carrots as a ‘proper’ vegetable side dish at the table, as opposed to a mere component in a salad. Have you ever tried cooking carrots…
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koolkosherkitchen 
Carrots are one of the unsung heroes of the vegetable garden … roasted, braised or boiled as a side dish, grated into a soup or into a cake. They’re delicious.
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Absolutely! Poor man’s candy, they called carrots in Russia, and much healthier than candy.
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I’m roasting chunks of carrot, cubes of potatoes and onion wedges with sprigs of fresh thyme today to serve with bbq’d pork chops or hot Italian sausages. No chicken in the house but that would be a delicious protein too.
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Ohhh, yummm! Great minds think alike: I do have baked chicken rosemary, but I am roasting carrot and sweet potato “straws” and circles of red onion, sprinkled with garlic and basil olive oil. My husband does not like thyme, unfortunately.
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Thyme is a relatively new herb to me … it’s a basic flavouring ingredient in Jamaican beef patties.
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It is very much present in Middle Eastern cuisine, as well as some Georgian recipes (a country, not a state), but my husband still makes a face when he smells it. Same with tarragon.
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I haven’t really explored recipes using tarragon though I DO have some as well as both summer and winter savory.
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A friend of mine once made a spectacular grape salad with tarragon, and my husband refused to even taste it because of the smell. Some people are very sensitive to smells of foodbefore they even get to the taste.
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P.S. Also making kale chips – you have to have something healthy on the table, after all!
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LOL
Those are tasty though I usually eat the whole thing at one sitting. I set aside part of the bundle of kale when I made the potato gnocchi soup so I COULD make it. I don’t know why I didn’t use the whole bundle. It wilts down to almost nothing.
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I usually use up a whole huge bundle for chips, and we gobble them up in one sitting. Never has a chance to wilt! I save stems for pickling, though, and pickle them together with carrots – we just came a full circle.
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Pickled carrots and kale stems … that’s a new one on me. Of course, the whole family of pickling is not in my comfort zone. Even capers took me some time to try. And forget about olives at all.
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Pickling kale stems was an experiment (https://koolkosherkitchen.wordpress.com/2017/08/14/pickling-time-and-chunking-kale) which came out so good that next time I added carrots and have been doing it this way ever since. But I wouldn’t want to intrude upon your comfort zone! 😻
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I’ve made a sort of ‘quick’ pickled slaw so I’m dipping my toe in the pickling pool. 🙂
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Little by little, and eventually you’d want to dive into it – I hope. Naturally fermented foods are extremely healthy.
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Thanks Dolly…Bugs Bunny would have really enjoyed this carrot dish ! Appreciate the post.
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Thank you so much, Gary; I am glad you like it.
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