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It is autumn in the Northern hemisphere, which brings to mind not only the reds, golds and yellows of falling leaves but also the earthy comfort of root vegetables. This week we offer several contributions we have received for ways to serve carrots. We hope these spur your imagination to create your own heart-warming dishes.
Grated Carrot Halwa

Ingredients (conversion table):

20 medium sized carrots
4 Tbsp. clarified butter
6 cups milk
2 cups sugar
pinch of cardamom or saffron
cashews or blanched and sliced almonds for garnish

Grate carrots - you may want to use a food processor. You should have 8 cups of grated carrots. Saute carrots in butter in a large pot. Add milk and cook carrots until very soft. This will be about 20-30 minutes. Add sugar and simmer until sugar is dissolved and mixture thickens. Keep stirring to avoid sticking. The more you stir the better! Add a pinch of cardamom or saffron and garnish with cashews or blanched and sliced almonds. Serve warm or cold.
Carrots Vichy

Ingredients (conversion table):

2 cups baby carrots
½ cup water
dash of baking soda
2 Tbsp. butter
1 Tbsp. sugar

Wash carrots well. If you can find fresh carrots with the tops still attached, leave about ¼ inch of the green. Put all ingredients into a sauté pan. Bring to a boil and lower heat. As the water cooks away the butter and sugar will start to form a glaze for the carrots. Shake pan often to keep carrots evenly covered and prevent sticking. When all the carrots are covered with the glaze they are ready to serve.
Antipasto Carrots

Ingredients (conversion table):

1 lb. carrots or baby carrots
1 Qt. water
2 tsp. salt
1 cup olive oil
3 cloves garlic

Peel and cut carrots into large matchstick pieces or clean baby carrots well. Bring water and salt to a boil. Add carrots. Simmer about 5-10 minutes depending on size. They should be crisp-tender. Drain and cool. Peel and crush garlic cloves. Mix with olive oil. Add carrots and allow to marinate in refrigerator for 24-48 hours. Bring to room temperature and serve as part of an antipasto platter or on a bed of lettuce as a first course.
Carrot Curry Soup

Ingredients (conversion table):

1 lb. carrots
1 large onion
2 Tbsp. cooking oil
Curry powder to taste
1 Qt. chicken stock
½ cup heavy cream
Chopped fresh dill for garnish

Peel and chop carrots and onion. Saute until onion is translucent. Add curry powder and cook another minute. Add chicken stock and simmer until carrots are tender. Puree in a food processor. Return to pan and heat through. Add cream and stir, but do not boil. Serve garnished with chopped fresh dill.

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