“Pot o’ Gold” Carrot Medallions

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!

The Orange and the Green – The Irish Rovers

Stop-motion Animation to Traditional Irish Music

“Pot o’ Gold” Carrot Medallions

Preparation Time: 15 minutes

Yield: 2-4 servings

Ingredients:

3 cups carrots, sliced into round “coins”
1 Tablespoon butter
2 Tablespoons honey
Salt to taste

Equipment:

peeler
knife
cutting board
steamer pot
fork
bowl
measuring cups
measuring spoons
spoon

Directions:

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.

4.  Enjoy!

References:

1.  Vitamin A – Linus Pauling Institute Information Center

2.  USDA Nutrient Database

3.  Carotenoid Accessibility Research Study – European Journal of Clinical Nutrition

 

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