Ainsley Bear’s Carrots
Makes 4 adult servings or several toddler servings. Recipe is by Beth Colvin. Ainsley eats these carrots as part of a meal or on their own as a snack. This recipe started out as a way to get her to eat vegetables by introducing naturally sweet ones, then by introducing others in kid-friendly dishes like pasta and pizza (see last week’s Pizza on the Run, a pile of vegetables on a whole-wheat crust). She’s rewarded my insistence by eating more and more vegetables as she grows older. I hope the trend continues.
1 (16-oz.) bag of baby carrots
2 cups cold water
1⁄ 8 tsp. salt, or one large pinch
½ tsp. ground powdered ginger
1 tbl. honey
1. In a medium pot, bring the water to boil. Reduce heat to medium, then add salt, carrots, ginger and honey.
2. Cover and cook for 5-10 minutes, or until tender, longer if you prefer softer carrots.