This gingered carrot recipe never fails to inspire carrot haters to a fervent new loyalty and (hopefully) better eyesight!
Boil carrots in salted water until tender crisp. Drain and set aside. Add butter, garlic and ginger to pan and gently sauté until onion is translucent. Add brown sugar and simmer until it is dissolved and mingled with butter, onion and ginger. Return carrots to pan and combine with ginger syrup.
• Good source of vitamins C, B6, B12, E, K
• Rich in beta carotene which the body converts to vitamin A
• Source of iron, thiamin, riboflavin, niacin, potassium, phosphorous, zinc and folic acid and calcium
• Good source of pantothenate or vitamin B5
Carrots as a medicinal herb
Carrot seeds were once used as a contraceptive, but when boiled in wine, were said to help conception. Science has since confirmed its efficacy in contraception.
Carrot seeds infused in boiling water were used as a diuretic, hence carrot’s reputation as a relief for dropsy (edema or water retention – one side effect of a malfunctioning heart and liver failure.) Carrot seeds were also used to expel worms in children.
Carrot seeds were used to help relieve menstrual cramps and to reduce colic. Mixed with honey, the leaves were used to cure running sores. And apparently, chewing a carrot after eating removes harmful germs from the mouth.
And, of course, carrots are still good for the eyes because they are high in beta carotene, which the body converts to vitamin A, an essential in maintaining good eyesight. A deficiency in vitamin A is a leading cause of blindness in third world countries.