IN THE KITCHEN

Waimarino Bulletin, Volume 1, Issue 3, 21 June 1983, Page 10

IN THE KITCHEN

Sue

Allomes

Carrots and Ohakune must be synonomous. So where better to begin a food column for the new Waimarino Bulletin. It is amazing to discover all manner of trivia when researching a topic as common as today's dinner. Did you know that carrots are not always orange? White, yellow and ev'en purple varieties can be grown. You would of course remember from decades of Health Department posters to scrape rather than peel vegetables — all those valuable nutrients are discovered just below the surface. Carrots provide our daily diet with a rich source of Carotene, a nutrient similar to Vitamin A. This fat soluble vitamin may be converted from Carotene by the body and stored in the liver until required. It is essential for maintaining healthy condition of the skin, respiratory system, development of cells and is needed for growth. Carrots too are a valuable source of dietary fibre. With so much reference to

today's natural food sources a daily serving of raw carrots would help greatly in reaching a high fibre diet goal. It is suggested that this should be as high as 2A of the daily food intake with '/3 of this being raw fruit or vegetables. So before you discard the common carrot try servi% it in a variety of interesting ways. Glazed Carrots 500gm - lOOOgm carrots 1 tsp sugar 2 tbsp butter salt mint (chopped) Peel, leave whole or quarter, if small. If very large cut in thin slices. Put in a pan with water to cover, sugar, butter and^k pinch of salt. Cover a^ cook steadily until all water has evaporated when the butter and sugar will form a glaze around the carrots. Add a little chopped mint just before serving. Serves 6-8 Fruity Carrot Salad 1 orange 2 tbsp raisins 3 medium carrots 1 apple (quarter, core and dice) 1 tbsp chopped walnuts 1 tbsp chopped parsley Squeeze the juice from the orange. Pour it over the raisins and soak 3A-l hour. Grate the carrots, mix with the raisins, orange juice, ple and nuts. Serve sprin^B ed with parsley. Serves 4 Carrot Pancakes 2Vi cups cooked mashed carrots. 50 gm butter Seasonings to taste Vi cup flour 1 tbsp chopped chives 1 tsp baking powder 2 eggs Vi cup milk Mix the mashed carrots with the butter, salt, pepper and chives. Sift the flour and baking powder into a bowel. Beat the eggs and milk together until frothy. Add to the flour mixture a little at a time and beat well. Beat in the carrot mixture. Grease a hot plate or electric frying pan. Drop in a spoonful at a time. Turn when bubbles begin to break. Cook on second side until golden brown. Serve with brown sugar, lemon juice or golden syrup. Makes about 20.