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A B U N C H
O F C A R R O T S
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
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.
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.
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.
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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