Everything carrots dinner.
Spiced Carrot Dip
1 1/2 lb carrots, cut into 1″ pieces
2 tsp olive oil
1 Tbsp mustard seeds
1 1/2 tsp curry powder
3/4 tsp cumin
1 c 2% Greek-style yogurt
1/2 c reduced-fat sour cream or regular
1 Tbsp fresh lemon juice
- STEAM carrots until tender. about 20 minutes. Put in food processor (I used a wand blender stick)
- HEAT oil in small nonstick skillet over medium heat. Add mustard seeds, curry powder. and cumin. Toast. stirring. until fragrant. about 2 minutes.
- ADD to food processor with remaining ingredients and pulse until smooth. Season.
Mini Carrot Potpies
2 Tbsp olive oil. plus more for ramekins
1 medium onion, chopped
1 lb carrots. cut into 1/2-in. pieces
Kosher salt and pepper
2 cloves garlic, chopped
1 Tbsp fresh thyme leaves
1/4 cup all-purpose flour
2 cups 2% milk
1/2 cup flat-leaf parsley, chopped
1 sheet frozen puff pastry, thawed
1 large egg. beaten
- Heat oven to 375 F. Oil four 8-oz ramekins: place on rimmed baking sheet.
- Heat oil in large skillet on medium. Add onion and cook. stirring occasionally. until tender. 5 to 7 min.
- Add carrots and 1/2 tsp each salt and pepper and cook, stirring occasionally, until carrots are just tender, 8 to 10 min
- Stir In garlic and thyme. Cook until fragrant, 30 sec.
- Sprinkle flour over vegetables and cook. stirring, 1 min.
- Slowly stir in milk and simmer until slightly thickened. 2 to 3 min. Fold in parsley.
- Divide among prepared ramekins. (Filling can be covered tightly and frozen up to 1 month. Defrost and warm slightly before continuing.)
- Cut four 4 1/2-in. rounds from puff pastry; place 1 round over each ramekin.
- Brush with egg and bake until puffed and golden brown. 20 to 25 min.
- Serves 4.
Woman’s Day, Winter 2022, pg 83
Carrot Salad
Our regular Thai salad with julienned carrots that we’ve done before.
Main dish
Chicken on a bed of steamed carrots. It was going to be more elaborate, but we ran out of time.
Pudding
- 1/4 teaspoon Turkish saffron threads
- 2 1/4 cups milk
- 1.5 pounds carrots
- 1/2 cup sugar
- 1/4 teaspoon ground green cardamom
- 1/4 cup blanched almonds, or slivered
- 1 tablespoons butter
Soak the saffron threads in 1/4 cup hot milk.
Peel and grate the carrots. In a large saucepan, boil the remaining quart of milk, sugar, cardamom, almonds, and margarine over medium heat for 5-6 minutes, stirring occasionally. Add the grated carrots and mix thoroughly, cooking for 15-20 minutes, until the mixture thickens and the carrots are glazed and sticky. Pour the saffron milk over the mixture and stir for 1-2 minutes.
Our change since we used 2% and not whole milk, so it never got thick: Take the carrots out and put in a bowl. Whisk together in a another bowl: 3 TBS flour, 1 TBS sugar, 2 eggs. Whisk it into the hot milk until thick, then recombine with the carrots.
Remove from the heat and serve warm or cold.
Feast of India cookbook that we got from Montgomery County Public Library.
