Chronicles
Fifth episode

Daucus carotta
CARROT
musée, collection, patrimoine, histoire, Nouvelle-France, culture
The carrot was supposedly discovered several thousand years ago in what is now Afghanistan. Red or purple in color, it grew there wild. The carrot rapidly spread to the Middle East, Asia, Africa and Europe. It was found in New France as of 1620. The most common variety of carrot today, the orange carrot, was a human invention. Through cross-breeding, it was produced for the first time in Holland in the 16th century. In addition to being a pleasant tasting and versatile vegetable, the carrot has also served for medicinal purposes. During antiquity, wild carrot seeds were used as “day after” pills to prevent pregnancy.

RECIPES

Carrot and pineapple salad

2 cups of grated carrots
1 cup of diced celery
1 can (14 oz.) of diced pineapple
1/2 cup of chopped dates
1 cup of plain yogurt
Salt
Lettuce

  1. Mix the carrots, celery, pineapple and dates. Chill.
  2. To serve, salt and add yogurt.
  3. Serve on lettuce.Mix the carrots, celery, pineapple and dates. Chill.
  4. To serve, salt and add yogurt.
  5. Serve on lettuce.

Source: Soeur Berthe. Ma cuisine au yogourt, Montréal, VLB Éditeur, 1981, 282 p.

 filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal

Carrot cookies

1 cup of butter
3/4 cup of sugar
1 egg
1 tsp vanilla
2 cups of flour
2 tsp baking powder
1 cup of cooked carrots, mashed
1 tbsp butter
1 cup of icing sugar
Orange juice

  1. Beat the butter, sugar, eggs and vanilla.
  2. In another bowl, mix the flour and baking powder.
  3. Add the dry ingredients to the first mixture and carrots. Mix well.
  4. Spoon onto a cookie sheet and bake at 350° F for 10-15 minutes.
  5. For the icing, mix the butter, icing sugar and orange juice to obtain the desired consistency.

Source: www.recettes.qc.ca
filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal
Cream of pumpkin and carrot
1 kg of pumpkin
500 g of carrots
2 potatoes
1 clove of garlic
1 onion
2 cups of milk
2 cups of chicken broth
1 tbsp olive oil
Parsley
Salt, pepper
Nutmeg
1/3 cup of cream (optional) 		filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal
  1. Peel and cut the pumpkin, potatoes and carrots.
  2. Chop garlic and onion.
  3. Sautee onion in the olive oil.
  4. Add all of the vegetables and the garlic, followed by the broth and milk.
  5. Add salt, pepper and nutmeg to taste and allow to cook for about 30 minutes.
  6. Pass through food processor, add cream, and season to taste.

Source: www.marmiton.org

Our next chronicle will cover the Jerusalem artichoke. We invite you to return on September 19, 2006. Meanwhile, bon appétit!

Back