Belgian Carrots Recipe
Tuesday January 15, 2008
When you’re short on time, make Belgian carrots for a quick and nutritious side dish. They're absolutely delicious with roasted lemon rosemary chicken or a store-bought rotisserie bird. Add a tossed salad and bread to make a wholesome meal. Bon Appetit!
Belgian Carrots Photo: ©Rebecca Franklin, Licensed to About.com
Comments
I am interested as to what ingredient(s) in “Belgian Carrots Recipe” determine the “Belgian” designation. The most famous vegetable of Belgium is of course is the “Belgian endive”. Pass along some recipes from your files.
Nutmeg is very popular in Belgian cuisine, as is the general blend of flavors in this recipe.
Get more in-depth with these recipes:
http://frenchfood.about.com/od/regionalspecialties/ss/frenchregional_3.htm
Sorry, but even though as you say “nutmeg is very popular in Belgian cuisine, as is the general blend of flavors in this recipe.” neither nutmeg or any other of the ingredients warrant a “Belgian” designation. Belgium is not noted for its carrot dishes or its usage of nutmeg.
If designated cuisines were to use only the ingredients for which they are “noted,” we would have very poor food choices, indeed. The whole point of getting in the kitchen and cooking for yourself is to enjoy the experience of the preparation and the finished dish itself.
It’s sad that in today’s culture of culinary expression, one has to feel bound by literal geographic strictures when it comes to choosing ingredients. That in itself takes the joy out of cooking and turns it into a pedestrian chore, rather than an expression of love and creativity.
I find cooking to be extremely soothing. It has been my personal therapy through loved ones passings, as well as my profession for years. View cooking as a “by the book” process if you desire, but you’re truly missing out on one of life’s great gifts - the sensuality and versatility of food.
Bon Appetit. I do hope that you have fun in the kitchen!