Growing up, your mom must have told you that eating carrots would sharpen your eyesight. And she was right — carrots are packed with loads of vision-healthy vitamin A. But the benefits of Bugs Bunny’s favorite veggie extend well beyond its promises of enhanced eyesight. Carrots just so happen to be rich in dietary fibre, antioxidants and minerals, too.
Sure, the vegetable’s most prolific proponent may have preferred his carrots raw, but chances are it’s only because he never tried them cooked until soft, soaked in creamy almond milk and tossed with spaghetti.
California Carrot and Spaghetti
Yields 4 servings
1 12 oz package of whole wheat spaghetti, cooked per package directions
1/2 lb. California carrots, peeled and sliced diagonally
2 tablespoons olive oil
1/4 cup orange juice
1 cup almond or soy milk
2 tablespoons enoki mushrooms
1 teaspoon parsley, chopped
1 teaspoon sesame oil
Salt and pepper to taste
1. In a large skillet, combine olive oil, carrots, and orange juice, and cook over medium heat until carrots are tender (approximately 20 minutes). Stir in milk and cook for an additional 10 minutes, until milk is reduced by half. Stir in enoki mushrooms after the heat is turned off.
2. In the meantime, cook spaghetti as per package instructions, and then toss lightly in olive oil and carrot sauce. Drizzle a bit of sesame oil if desired, and garnish with parsley and purslane or other seasonal wild weeds!