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I’m into vegetables at the moment.

The fact that my daughter hasn’t eaten meat for 90 days now is part of the reason.  I’m trying to cook more meals that she can enjoy along with the rest of the family.  But the truth is that my vegetable fixation goes beyond vegetarian accommodation.

I’m not planning to cut animal proteins out of my diet anytime soon, but vegetables are ‘da bomb.’  I’m having trouble seeing any downside to adding more into our meals.  I love green beans.  I ate the best roasted sweet potatoes last Friday at Latah Bistro I’ve ever had.  I’m looking for a great recipe for the Spaghetti Squash cooling its heels at the moment on our kitchen counter.

And last night Marv Hunt whipped up some carrots in a maple-dill glaze to go with a fine leg of lamb.  I’ll take a shot at recreating the proportions below, but first here is simply the basic direction he took: 1) peel and slice the carrots into medallions, 2) blanch them in boiling water for several minutes until tender crisp, 3) cool them quickly in ice water, 4) add them to a skillet with butter, maple syrup and a surprisingly generous amount of dry dill.

I’m not a big fan of dill, but it worked wonderfully here.

MARV’S MAPLE DILL CARROTS

1 1/2 to 2 pounds of carrots (peeled and sliced)
2-3 tablespoons of butter
1/3 cup of real maple syrup (or more to taste)
2-3 tablespoons dry dill weed

Blanch the carrots, chill them quickly, add to skillet with butter and combine with syrup and dill.  Reduce sauce but be careful not to overcook carrots in the process.