carrot recipes

[Guest guest]

I have added vegan options to the ghee or butter used in Indian cooking. These

recipes come from Culinary Journeys, a monthly Indian e-letter that I receive.

 

BL

 

MAPLE GLAZED CARROTS

8 ea. Medium sized carrots, peeled and cut into 2 inch sticks

lime juice to taste

1 tsp. cumin seeds

3 T Maple syrup

1 ea. Pinch of mace or nutmeg

3 T ghee, coconut butter or vegan margarine of choice

salt to taste

In medium skillet, melt ghee; and add cumin seeds and fry till they sizzle. Add

the carrots and maple syrup, nutmeg and salt (and 2 tbsp. of water). Cover the

skillet and cook on low till the carrots are tender. Sprinkle a bit of lime

juice..

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NUTTY CARROTS

8 ea. Medium sized carrots, peeled and cut into 2 inch sticks

lime juice to taste

1 tbsp. raisins

3 tbsp. chopped nuts

1 pinch of cinnamon

3 T ghee or vegan margarine

salt and black pepper to taste

In medium skillet, melt ghee; and add raisins and nuts and fry till they brown.

Add the carrots, cinnamon and salt and black pepper (and 2 tbsp. of water) and

cook on low till the carrots are tender. Sprinkle a bit of lime juice..

 

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DILL BABY CARROTS

1 lb. /450 gms. baby carrots, peeled and cut

1 tsp. ginger paste

1 tsp. cumin seeds

1 tsp. green chilies (optional)

1/8 tsp. asafetida (optional)

1 tsp. coriander powder

1/4 tsp. turmeric

2/3 cup of fresh dill washed and chopped

4 T ghee or mustard oil or olive oil

salt to taste

In medium skillet, melt butter; and cumin seeds. When they sizzle add ginger,

asafetida and green chilies and fry till ginger is brown. Add coriander powder

and turmeric. Add the carrots, dill and salt and black pepper (and 2 tbsp. of

water) and cook on low till the carrots are tender. Garnish with a dollop of

plain soy or tofu yogurt.

 

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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