This March is a big month for me. My husband, Patrick, and I are celebrating our 3 year anniversary this March, and I just accepted a full-time clinical position in Joshua Tree, California and will be living 3 hours away from him until he completes his traditional Chinese medicine (TCM) studies in San Diego.
I’m also leaving a part-time position as a dietetic surveyor of elementary school students that I have loved. It was a difficult decision to make, but Patrick and I will be able to visit on weekends, and working in a hospital will challenge me to use all of what I’ve learned and lay a strong career foundation.
In the midst of moving, St Patrick’s Day has arrived, inspiring this week’s recipe: “Pot o’ Gold” Carrot Medallions. Simple and sweet, these carrot “coins,” glazed with honey and butter, take minutes to make, and are rich in beta-carotene. My father used to make them for me as a child, serving them in a mountain on my plate, which I devoured.
The carrot is a root vegetable usually orange in color. Rarer purple, red, white, and yellow varieties also exist. Its name is said to have originated from the Indo-European word her, meaning horn, due to its horn-like shape.
The carrot gets its bright orange color from beta-carotene. Beta-carotene, converted into vitamin A, is important for vision, immunity, cancer prevention, red blood cell formation, growth and development. Carrots are also rich in dietary fiber, antioxidants, and minerals. 1, 2
Little of the fat-soluble beta-carotene is reported to be absorbed during raw carrot digestion. Absorption is believed to be dramatically increased by gentle cooking and consumption with fat. 3
Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange.
Listen to some traditional Irish music while your carrots cook!
“Pot o’ Gold” Carrot Medallions
Preparation Time: 15 minutes
Yield: 2-4 servings
3 cups carrots, sliced into round “coins”
1 Tablespoon butter
2 Tablespoons honey
Salt to taste
1. Peel and cut carrots into “coins.”
2. Steam carrots just until fork tender.
3. Pour into bowl and toss in butter, honey and salt.