I am back with an update of my latest harvest, turned into a tasty dinner. A few months ago, we have sown 2 different types of carrots into our compost garden. These were small round carrots, called Parisian round carrots. A little round carrot that is a nineteenth-century French heirloom!
Parisian is an early orange-red carrot that grows almost more like the shape of a large radish. Excels in clay or rocky soil where other carrots have problems developing properly. Its flavor is legendary and is highly sought after by gourmet restaurants. The other sort of carrots were these: Chantenay Red Core Carrot. Heavy yielding. Selected for its bright orange color and fine flavor. This is a shorter, stump-shaped carrot that is broad at the top, but tapers into a stump root. It is a great choice to grow in average garden soil. This carrot variety stores well and can be used in all stages. It works well in our loam ground. It is a heirloom carrot. We have sown them very close next to the plant onions. It was an experiment to see if we could get rid of the onion fly & carrot fly. It truly worked! 🙂
Yesterday, we harvested 19 of them together. Let’s see them in their full glory!
Let’s see up closer:
I turned them into this lovely easy carrot dinner! 🙂
Roasted carrots with dried thyme also from the garden! 😉
Recipe: For 2 persons
For the quinoa mix with carrots:
1 part white quinoa
1 part red quinoa
2 dried bay leafs
a few grins of black pepper
peeled carrot pieces, the one’s that are too small to roast
For the roasted thyme carrots:
as many carrots as you have, each well-washed, cleaned, pad dry, larger ones, cut vertically into 2
4-5 stalks of dried thyme, only the green needles
black pepper: 10 grins
pink salt in a grinder
a fruity extra virgin olive oil
For the rest:
2 seitan cordon bleu, fried into that same olive oil on both sides until cooked through & browned on all sides, kept warm.
- Preheat your oven to 200°C ( 400 F) for 10 minutes. Place your cut up carrots into 1 layer into a fitted roasting tin & scatter dried thyme needles all over it. Season with black pepper & pink salt. With clean hands, mingle everything together. Place into the hot oven & roast for about 25-30 minutes. Check often to prevent burning.
- At the same time, rinse your quinoa thoroughly under running cold water. Place into cooking pot & add about 1,5 times water to the pot. Add 2 dried bay leafs, black pepper & carrot pieces. Stir once & place fitted lid on & cook until cooked through & ready to eat. This took me about 15 minutes. Lower the heat of you need to. When quinoa has been cooked, drain well. Now, place onto a low heat & stir often. This way, the leftover water will get away. Keep warm & turn heat off.
- Plate up & serve at once! Enjoy your VEGAN LOVELY CARROT DINNER! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!