One Pan Annie Loves Carrots

By Jan Jackson –

Wild carrot or Queen Anne’s Lace (Daucus carota) – grows along roadsides in Western Oregon. Central Oregon grows carrots for seed, sends the seed to Mexico, they grow the carrots and send them back – smile. Photo by Larry D Rea

Carrots. Peter Rabbit loves them, Bugs Bunny loves them and so does One PanAnnie. Carrots show up at a lot of parties, but, how often do you cook them for dinner? One Pan Annie thinks not as often as you should.

Carrot trivia from One Pan Annie *

  1. Do carrots lose a lot of nutrients by peeling them? No they don’t but why take the time and trouble – once you slice them and throw them in the skillet with the meat, you’ll never know the difference.
  2. Do carrots take very long to cook? No they don’t. Rachel Ray says seven to nine minutes so she obviously doesn’t slice them and grill them with the meat. Just because they’re added to  stew that cooks all day doesn’t mean they take long to cook.
  3. What are baby carrots? Simply that. Carrots that look like adult carrots but are very small. You should never confuse real baby carrots with those little orange rounded edged things that come in packages labeled baby carrots. Those “baby” carrots are  centers out of  carrots too big to do anything with (besides feed the horses).
  4. Are purple carrots new or old? Old! That’s what carrots looked like in the 10th Century. You see, we’ve been genetically modifying our food for a long long time.
  5. Where can you buy carrots? Wherever you find ones you like – grocery store, farmers market or someone’s  garden. I get mine from any grocery store or farmers market that makes it possible for me to buy two or three at a time. I don’t buy those big bags carrots that would take me and a pony to use up in a reasonable length of time.

Recipe

I have the luxury of cooking for one and eating it where I please (see lead photo with pork chop).  So, I bring out my cast iron skillet, put a few drops of olive oil in it and turn it on high. As soon as it heats up,I  turn the heat down to medium and add my meat, one sliced thin skinned potato and one sliced carrot (I don’t peel either one of them). I add a little salt and put the lid on the skillet. When the juices have risen to the surface of the meat, I turn everything over, return the lid and cook it for another three or four minutes.

Now I’m ready to eat a delicious, cheap and healthy meal and I’ve done it in a fraction of the time it takes me to eat out of a bag, a box or a takeout window.

Bon Appetit!

Read more about One Pan Annie at https://countrytraveleronline.com/2018/11/05/one-pan-annie-cooks-for-one/

*This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider.

 

 

 

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