2S.carrot.pickles

Cooking with carrots

COOKING WITH CARROTS

Carrot Pickles

Megan…

… is a plant-based chef who founded Little Bird Organics littlebirdorganics.co.nz

Here’s her recipe for…

PICKLED TURMERIC CARROTS

And here’s the webisode.

This is a version of a quick overnight pickle that was created for our Little Bird Unbakery cafes by a visiting Japanese plant-based chef Kaia Harper of kaiasisu.com. These carrots are delicious eaten on their own or tossed through salads.
Make sure all your equipment is really clean, for the best shelf life for your carrots.

300 grams carrots
4 cm piece of ginger
4 cm piece of fresh turmeric
½ cup brown rice vinegar
½ cup apple cider vinegar
1 cup water
3 pieces of star anise
½ teaspoon salt

Make sure the carrots are washed well as we won’t peel them. Top and tail carrots and cut lengthways into pieces about 1 cm thick.
Place carrots into a medium-sized jar that has a lid. We’re not preserving these pickles – they keep in the fridge. That means we don’t need to sterilise the jar.
Finely slice ginger and turmeric, leaving skin on. Slip in the side of the jar and any available spaces along with the star anise.
Into a pot add vinegars, salt and water. Bring to the boil, then take off the heat straight away and pour into jar, making sure the carrots are fully submerged. Allow the jar to cool, then either cover with the lid or place a square of muslin cloth over the top and secure around the neck of the jar with a rubber band. Leave overnight in a dark place to pickle at room temperature.
The carrots will be ready to eat in the morning. If you used a muslin cover, remove this and seal the jar with the lid.
Store in the fridge for several months.

Nellie…

… is a naturopath and nutritionist nelliepigot.co.nz

Carrots have high levels of carotenoids, the orange plant pigments that are protective particularly of our eye health. By eating carrots twice a week it will significantly reduce your risk of developing damaging eye issues such as glaucoma and cataracts.

Eating dark orange and yellow vegetables has been shown to significantly reduce the risk of heart disease. This is due to the antioxidants in carrots but also partly due to unique phytonutrients called polyacetylenes, common in the family of plants that includes carrots. These are powerful anti-inflammatories and also prevent excessive clumping of red blood cells which impedes blood flow around the body and can increase inflammation.

Research using both whole carrots and carrot juice has shown the fibre in carrots supports the digestive system which can help prevent conditions like colon cancer.

Finally, carrots are a great finger food for young children. And don’t throw the tops of carrots out. Put them in a smoothie as they’re full of chlorophyll.