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Vanilla Maple Carrots

Believe it or not… this is one of the recipes that started it all. I found this recipe in the November 2007 issue of Martha Stewart Living, did it and was sooooo easy and tasty that I shared it with my friend Kathleen. She made it, liked it and posted it on her blog Kathleen’s Vegetarian Kitchen. The rest… is blogosphere history.

So far, I have made this about 3 times at the Yoga Center I attend and I always get requests to make it again. I know my pictures are not yet to Martha’s standards, but with practice, I hope to get there one day… at least the flavors are already there.

Again, the times I have done this, I have done 5 lbs. of carrots at a time. So I will follow the original recipe’s quantities to adapt to the regular household amounts.

VANILLA MAPLE CARROTS

1 pound carrots, peeled and cut diagonally into 1/2-inch-thick slices

1 cup water

1 vanilla bean, halved lengthwise

3 tbsp pure maple syrup

1-2 tbsp honey

2 tbsp butter

Salt and Pepper to taste

Combine carrots and water in a large skillet or saucepan. Season the water with salt and scrape the insides of the vanilla pod and mix in with the water. Throw in the vanilla pod left as well.
Bring to a simmer and cook carrots until they’re tender, about 10-13 minutes. Martha’s recipe says the water evaporates, mine never does evaporate a lot. So….
Drain all the water from the carrots.
Add syrup, honey, pepper and toss to combine. Be careful not to break up any carrots.

This makes a great side dish on any night, but would also work particularly well for Thanksgiving or for any potluck dinner.

Tags: carrots, honey, maple syrup, vanilla bean

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Categories side dishes, Thanksgiving

Carrot Burfi

20 Dec

This is another of the dishes I made with my friend Rosani. This is actually her recipe, and she’s super excited to be published via this blog.

This is a very nutritious and healthy dessert she had originally on her first trip to India. It’s traditionally made with carrots, ghee and powdered milk. Our version is trying to be dairy free, and I say trying because we ended up adding evaporated milk for the mixture to get the consistency we wanted. And I will be TRUE to the recipe we actually did, which ended up super delicious. I guess you at home can follow our example of just go with the dairy-free version… I’ll tell you where to adjust.

Again, we did this for a crowd… so I am using a recipe I found on the Internet to guide me with the quantities.

CARROT BURFI

4 medium-sized carrots, finely shredded

2 cups of sugar

1/2 pint of soy creamer

1/2 carton of evaporated milk

2 tablespoons of ghee or clarified unsalted butter

1/2 cup of shredded coconut

1 teaspoon of cardamom (optional, it’s traditional, but we didn’t use it on our version)

** If making the recipe dairy-free, use 1 pint of soy creamer and omit the evaporated milk all-together.

In a large skillet, cook the grated carrots and sugar, covered for about 20 minutes.
Add the grated coconut, soy creamer and evaporated milk, if using. Stir often to avoid it to sticking to the bottom.
Stir in the ghee and mix in the cardamom, if using.
Cook over medium heat until the mixture has absorbed most of the liquid and when a spoon is scraped across the mixture, you can see the bottom of the skillet.
Spread in a baking dish to cool off.
Spoon into dessert dishes and enjoy.