“Pot o’ Gold” Carrot Medallions

This March is a big month for me. I just accepted a full-time clinical position in Joshua Tree, California.

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 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 maple syrup, 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

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!

The Orange and the Green – The Irish Rovers

Stop-motion Animation to Traditional Irish Music