Carrots are at their best in the winter, so now’s the time to make the most of them. While warm gajar ka halwa and rich carrot cake slathered with cream cheese frosting are firm favourites, there are less time consuming (and healthier) ways to enjoy them too. They are also really good for you, an excellent source of vitamin A (one large carrot has about 240 percent of the recommended daily intake!), vitamin K, and a good source of vitamin C and potassium.

RECIPE

Carrot, Apple and Ginger Juice

While carrot-orange juice is a classic combo, this mix is loaded with vitamins and is particularly great if you’re fighting off a cold. Though ginger has a sharp flavour, it has a lot of health benefits and is worth adding to your juice every now and then.

Forget carrot cake, you can make healthy but delicious treats based on this versatile vegetable

Serves 1

INGREDIENTS

1 apple

4-5 large carrots

2-inch piece of ginger, peeled

STEPS

Cut the apple and carrots into large chunks, run all ingredients through a juicer, and serve.

Carrot Cake Porridge

This is a great way to incorporate more carrots into your diet, and makes your breakfast porridge a bit less boring and a lot more flavourful.

Serves 1-2

INGREDIENTS

½ cup porridge oats

1½ cups water (or 1 cup water and ½ cup milk)

Pinch of salt

½ tsp ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ cup grated carrots

1-2 tablespoon brown sugar or honey

Walnuts and raisins for topping

STEPS

Add the oats, water, salt, spices and carrots to a saucepan.

Cook on medium-high heat, until most of the liquid has been absorbed, then turn the heat down to low and cook until you have the desired consistency. Add more water or milk if needed.

Turn off the heat, and stir in the sugar or honey.

Top with chopped walnuts and raisins, if you want, and serve.

Honey Glazed Carrots

These glazed carrots are a nice, simple alternative to boiled or roasted carrots, and the honey really brings out their natural sweetness.

Serves 6-8

INGREDIENTS

4 cups sliced carrots

½ cup water

1 tablespoon butter

2 tablespoons honey

Salt, to taste

Pepper, cinnamon or chilli powder

STEPS

Add the carrots and water to a saucepan, and place on the stove on medium-high heat.

Cook until the water has almost dried up, then add the butter and honey.

Cook while stirring, until the glaze has thickened.

Season with salt. Add pepper, cinnamon, chilli powder or herbs of your choice to season, and serve.

Published in Dawn, Sunday Magazine, February 5th, 2017