Mr Carrot Head?

The other day I was cruising around the Carrot Museum site and….what?… don’t regularly go to the carrot museum site?

Yeah, kinda hard to believe, but there it is. They have all sorts of stuff.

  • Health Information
  • Carrots in Fine Art
  • History of Carrots
  • Mr. Carrot Head (no, I’m not making this stuff up)
  • 24 Carrot Recipes
  • Trivia
  • Crafts

One of the oddest pages was one that highlighted people who make musical instruments from carrots. My favorite is the pan flute that is made from hollowing out carrots of different sizes and joined together.

Take a look at the museum here.

Carrots with Grape and Port Glaze

Photo Nov 05, 5 39 33 PM - Featured SizeThese carrots are very good with just a subtle port flavor.

Photo Nov 05, 5 01 43 PMI have this bottle of port that I bought at a winery several years ago and only drink it with one of my brother-in-laws.

Photo Nov 05, 5 03 29 PMMaking the glaze.

Photo Nov 05, 5 06 01 PMThe carrots and a few stalks of rosemary.

Photo Nov 05, 5 35 52 PM

The carrots with the glaze.

Photo Nov 05, 5 39 27 PMDelicious!

Carrots with Grape and Port Glaze

Prep Time: 30 mins


2 pounds small whole carrots with tops
4 6-inch sprigs fresh rosemary
2 tablespoons butter
1/3 cup Wild Grape and Port Jelly


Trim and peel or scrub carrots, leaving about 1-1/2-inch of carrot tops, if present. Halve any thick carrots lengthwise. Place in a 4-quart Dutch oven along with the rosemary sprigs. Add lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until crisp-tender.

Drain in a colander; remove and discard rosemary sprigs (some rosemary leaves will remain). Add butter to Dutch oven; heat just until butter is melted. Return carrots to Dutch oven and toss to coat. Arrange carrots on serving platter. Top with some of the jelly. Pass remaining jelly.

*Note: To substitute for wild grape port jelly, in a small bowl whisk together 1/4 cup grape jelly and 1 tablespoon port, grape juice, or apple juice.

Nutritional Info: Per Serving: cal. (kcal) 102, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 3, sugar (g) 10, pro. (g) 1, vit. A (IU) 10738, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, sodium (mg) 95, Potassium (mg) 332, calcium (mg) 40, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet


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Categories: French, kosher, Low Carb, Recipes, Sidedish2, vegan, Vegetable4, Vegetarian, Wine

Author:The Ranting Chef

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3 Comments on “Mr Carrot Head?”

  1. August 31, 2015 at 4:11 pm #

    This may be the funniest post you have ever written. You need to give us instructions for building a carrot pan flute.


  2. September 1, 2015 at 11:31 am #

    Missed the carrot museum but love the recipe. Lol


  3. hocuspocus13
    September 9, 2015 at 9:43 am #

    Reblogged this on hocuspocus13 and commented:


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