Subject: Carrots with Ginger and Sour Cream
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 11 2000 - 06:39:33 EDT
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F O O D F U N N Y
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Nothing could be finer than a true food funny featuring a dog. Here's
one from reader Linda Bruce of Victoria Harbour, Ontario:
Some years ago I had the dubious pleasure of growing my first batch of
zucchini. Like most novices, I am sure, I had no idea that the
zucchini could grow from a tender little vegetable to a mammoth
monster almost overnight. Not sure what I was going to do with these
huge vegetables, now each about a metre long, I stacked them up at the
top of my stairs by the kitchen.
My dog Snoopy, who was normally pretty fearless, rounded the corner,
saw the monsters lying there and just about jumped out of her fur
coat. She barked, howled and growled all at the same time with the
fur on the back standing on edge. I did not realize at first that it
was the zucchini that she was reacting to, and as I went to move them
to go to the doorway, she ran off yelping. I tried her to show her
that they were nothing to fear and even showed her the garden where
they were growing. The rest of that year my "guard dog" gave the
garden a wide berth!
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T O D A Y ' S R E C I P E
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Carrots are nutritious and available year-round just about everywhere,
so I'm always on the lookout for new treatments. Here's one way
they're cooked in Russia:
Carrots with Ginger and Sour Cream (Morkov s Imbiriom Zapechonnaia v
Smetane)
1 lb carrots, cut into 1/4-inch (5 mm) slices
3 Tbs (45 ml) sugar
1 tsp (5 ml) ground ginger
1/2 tsp (2 ml) salt
A grating of fresh nutmeg
Freshly ground pepper to taste
2 Tbs (30 ml) butter or margarine
3/4 cup (180 ml) sour cream mixed with
1/4 cup (60 ml) half-and-half or cream
Place the carrots in a strainer or colander set over a bowl and
sprinkle with the sugar, ginger, salt, nutmeg, and pepper. Allow to
drain for 30 minutes and discard the liquid. Heat the butter in a
skillet over moderate heat and saute the carrots for 10 minutes.
Transfer the carrots to an ovenproof dish and cover with the sour
cream mixture. Bake in a preheated 375F (190C) oven for 10 to 15
minutes, until tender but firm. Serves 4 to 6.
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