My name is Catherine and I am a cookbookaholic. I just can't resist a good cookbook. I have been buying them for years although I seriously weeded out my collection before I shipped all my stuff to my mom's. I only brought a couple to Austin with me. As I am learning more about cooking, I hope to use them as inspiration and a starting point, rather than the only way I cook. That said, I was in Barnes and Noble a few weeks ago and could not resist The Forest Feast. I had picked it up a couple of times while shopping in Anthropology but never bought it. This time I splurged.
This is a beautiful book of simple vegetarian food. Nothing is hard to make and most recipes only use a few ingredients. My only criticism is that there are not many directions. Granted there are no difficult techniques but it helps if you already know how to cook a bit. Yesterday I made two of her recipes for my lunch. The first is a delicious crispy carrot. You very thinly slice carrots the long way using a potato peeler. Coat in oil and spice and bake in the oven. They get crispy and delicious. They are not crisp like a potato chip but are still totally addictive. I modified the recipe a little as well I only used three carrots. I admit, I ate all of them! The curry flavor with the carrot is so good. I could not stop eating them. If you are not a curry fan I am sure they would be good with a little cumin and chili powder, or maybe even some Old Bay. I bet I would like them even with just salt and pepper. They look kind of like bacon don't they? You can crowd the pan a little bit, unike other roasted vegetables. When I laid them out raw, they were all touching on the edges. You can see how much they shrunk once they cooked.
I think we all know that carrots are good for us. They are one of the top sources of soluable fiber which is key in reducing cholesterol, keeping the bacteria in your gut healthy, feeling full, and cleaning up your colon. They are also full of vitamin A, beta-carotene, and vitamin C. You can read about the health benefits here. As I usually say, you don't need to know exactly why they are good, just that they are. These are win-win, nutrition and taste!
Crispy Carrot Strips
Prep Time: 5 minutes
Cook Time: 30 - 40 minutes
Ingredients (2 servings)
- 3 large carrots
- 1 - 2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp curry powder
Preheat the oven to 325. Wash the carrots and trim off the ends. Using a potato peeler, cut the carrots into long thin strips. This is easiest if you cut one slice off, then turn the carrot over onto that flat side. It will now stay still while you cut the rest. Cut all 3 carrots like this.
Put the carrots in a pile on a baking sheet. Drizzle with the olive oil. Using your hands, toss them until coated with the oil. Sprinkle them with the curry and salt. Toss again to coat. Seperate them into a single layer. They can lightly touch, but don't stack them on top of each other. Cook in the over for 30 to 45 minutes, until they are tender and browned at the edges. Smaller ones will get browner and crispier. Eat right away.
Note: You can double the recipe, just use two pans so the carrots are in a single layer.