The Whole Wheat

This week I shared a Mystery Box from Mariquita Farm with some of our good friends. I also added on a few extra veggies which turned out to be a true bounty! Brad went to pick up the vegetables and came home with three of our large grocery bags over-flowing! My favorite extra veggies were the carrots – four amazing bunches with shocking colors: purple, pink, orange, and white.

You may not have any white carrots, and that is just fine. This recipe will work beautifully with any color of carrot! But the white carrots had a gentle sweetness and understated carrot flavor. This recipe will require a little experimenting – just trust yourself and taste the carrots when you think they are about ready. Depending on freshness, size, and heat – the cooking time will vary.

Ingredients:

• 4 large carrots, sliced into rounds
• 1 t. butter
• 3 sticks of thyme (or about 1/4 t. dried)
• 1-2 t. honey

1. In a saute pan, heat the butter over medium high. Add the carrots and begin to coat well with the butter.
2. After a few minutes, add the honey, place the thyme in the pan, and add water to just reach the tops of the sliced carrots. Cover the pan and boil for about 10 minutes.
3. Uncover and check the tenderness of the carrots. If they are about ready simmer off some water for a minute or two, then strain and serve. Depending on your carrots they may absorb all the water or barely any. Either way is fine! (If they weren’t quite ready recover and cook for a few more minutes)