I love obscure historical facts – especially about the ingredients we use in our products. Carrots have some fascinating ones; their roots are found in Afghanistan – they can be traced back 5000 years. Mithridates VI, King of Pontius (120bc-63bc) actually used carrot seeds in the antidote he created to keep his body safe from poison. He was rather suspicious and constantly feared his enemies were out to poison him so he took his dose, daily. Carrots are one of the top 10 economically important global vegetable crops, the actual plant (greens above ground) can grow up to 3.2 feet tall and it flowers from June to August with a bright white flower.
We have found that many of our customers use our Carrot Ginger Soup as a simmer sauce and WE LOVE IT! We have a few ideas of our own to share with you.
CARROT GINGER AS A SIMMER SAUCE
1 jar GC Carrot Ginger (stir in 1.5 tsp of curry powder)
24 oz of your favorite white fish
1 fennel bulb shaved thinly
1 tbs butter (or your favorite oil)
1 oz fresh parsley
Garnish- Serve over your favorite roasted veggies and sprinkle fresh parsley.
Place butter in the bottom of the baking dish – layer shaved fennel, place in oven for 15 minutes at 375. Prepare the fish – wash, remove skin, cut into four equal pieces. Remove fennel from the oven – place fish on top of fennel – mix the curry into the GINA CUCINA Carrot Ginger – pour over the fish. Reduce heat in the oven to 350 – place dish back in oven and cook for 20 minutes or until fish is cooked through. (This will depend on the thickness of the fish you choose).
Serve over your favorite roasted vegetables. Serves 4 (unless you eat like my teenage sons – then it only feeds 1!) Don’t worry about your palms or the soles of your feet turning yellowish orange (carotenemia) from too much of our carrot ginger soup intake – when this happens just switch to one of our recipes for Tomato Artichoke soup!!!
Enjoy with LOVE from Gina Cucina’s kitchen to yours.