{"id":207,"date":"2013-11-03T08:07:47","date_gmt":"2013-11-03T13:07:47","guid":{"rendered":"https:\/\/marissalingen.com\/blog\/?p=207"},"modified":"2013-11-03T08:07:47","modified_gmt":"2013-11-03T13:07:47","slug":"produce-trio-carrots","status":"publish","type":"post","link":"https:\/\/marissalingen.com\/blog\/?p=207","title":{"rendered":"Produce trio: carrots"},"content":{"rendered":"

I almost didn’t do carrots, because really, carrots! They go in things! There they are, in things! Almost nobody ever says, “Carrots, oh how I need more ways to eat them,” because raw will do, or in most salads, and there you have that: carrots! And you can put them in lemony chicken soup<\/a>, and you can put them in lamb stew<\/a>, and you can put them in all the soups I haven’t written down, more or less, and in potpie with or without actual pie crust, with or without meat…carrots!<\/p>\n

But the other night I made a new carrot thing that felt lovely and festive, so I thought I would write it down here. It even looks mostly like a recipe, with quantities and everything!<\/p>\n

5-Spiced Maple Glazed Carrots<\/strong>
\n1#ish of carrots, peeled and cut on the diagonal–you might do this with what the store attempts to pass off as “baby carrots,” but really the full-size ones mostly have more complex flavor, so I recommend bothering
\n2 T butter
\n1\/4 c. maple syrup
\n1\/3 c. water
\n1 T 5-spice powder
\nchopped chives if they’re still in season<\/p>\n

Melt the butter in a pan with a cover. Throw the carrots in and toss them around a bit. Add the rest of the ingredients except the chives. Bring to a boil and lower to a simmer, covering. Check every 5 minutes or so and stir; should take 10-20 minutes depending on how high your simmer is. When the sauce has almost reduced itself to a glaze, throw the chives in and cook a tiny bit more. Hurrah carrots.<\/p>\n","protected":false},"excerpt":{"rendered":"

I almost didn’t do carrots, because really, carrots! They go in things! There they are, in things! Almost nobody ever says, “Carrots, oh how I need more ways to eat them,” because raw will do, or in most salads, and there you have that: carrots! And you can put them in lemony chicken soup, and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[2,3],"class_list":["post-207","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-produce-trio","tag-so-juicy-sweeeeet"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=207"}],"version-history":[{"count":2,"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/207\/revisions"}],"predecessor-version":[{"id":209,"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/207\/revisions\/209"}],"wp:attachment":[{"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marissalingen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}