Carrots: Part II

No to toot my own horn, but I feel I’ve written a handful of moving and memorable blog posts these past five years. There was the August 2013 entry about embracing change. The October 2016 one on street harassment. The inaugural post in January 2012 that started it all.

But for all the thousands of words about hope and persistence and determination I’ve written on these pages, the blog post I get the most comments about — hands down — is this one on how to use up a surplus of carrots. #deepstuff

Don’t believe me? My 90-year-old grandmother (now hours from 91!) emailed the evening I published to propose a carrot, walnut and raisin slaw. I also got a blog comment praising juicing and another suggesting carrots may help regulate excess estrogen. The post even made its way into a me-themed Cards Against Humanity (er, “Hum-Anne-ity”) deck, designed by my thoughtful sister for my bachelorette party last November.

(My maid of honor beats your maid of honor.)

I thought I’d said everything I had to say about orange roots in that original 2016 post. But just this week, I tried preparing carrots in a whole new way. I thought about keeping the news to myself, but who am I to deny the people what they want? So here’s another carrot recipe blog post, brought to you by everyone’s favorite vegetable.

This week, I made carrot pasta sauce. And DAMN it was delicious.

And you know something so colorful has to be good for you.

I got the idea from my aunt on a recent 20-hour stopover in Rhode Island. She’s been making a tomato-free sauce this summer from a night-shade-free cookbook, and it sounded like a perfect way to use up the hundreds of thousands of pounds of CSA carrots (perhaps an exaggeration but I can’t be sure) sitting at the bottom of my fridge.

I didn’t follow a recipe, but I know enough about flavor combinations to build something delightful. First I sautéed onions in olive oil til translucent. Then I added several cups of coin-sized carrot slices. When the carrots started to soften, I threw in copious garlic, an ice-cube or two of frozen chicken broth, stems from a wilting parsley bunch, and plenty of salt and pepper to taste. I deglazed with rosé — because, you know, summer — and let everything cook through. I then moved the pot contents to a blender, added some starchy pasta water to thin it out, and blended until it was sauce consistency.

And then I tossed it with buckwheat noodles, roasted up some Italian sausage and fennel, and called it lunch. And, my god, it tasted so good. Who knew carrots were living a double life as secret pasta topping?

Kind of like Keira’s secret life as a personal-masseuse tester. It’s a tough job but someone’s gotta do it.

“A little to the left, please.”

How are you using carrots these days? To store your fine jewelry, perhaps?


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