It sounds interesting, carrot pudding?
It sounds interesting, carrot pudding?
LOL.. Lady friend down the river calls and says she kbnows how much I like carrots (I do), and she has some carrots for me.
This is what she dropped off.
That's NOT a dime, that's a quarter!
I am still think upon what to do with 'em..... any suggestions? My first thought of course was with a ginger ale glaze...... too big, Affraid I'd have to cook 'em for a couple a days to get 'em tender. Then a thought come to me. Anyone here ever make hot carrot pickles? Like the pickled green beans they put in bloody marys? If I slice them they will make like 4" coupons of carrots. Maybe throw in some cocktail onions with it?
I am still laughing at the size of those carrots!
Any other suggestions? I could poach 'em, slice in half long ways hollow out for stuffing, and then smoke it all?
Look at those carrots! Of course my first thing I did was pick one up and do my groucho marx cigar imitation and throw in a "whats up Doc".
Foam, I am intrigued by this ginger ale glaze you are talking about what goes into it? Or do you have a recipe you can share?
Thats funny, I actually thought about that too. But you'd have to par-boil 'em first I think. Monster carrots!
Yeppers and its about time for one too. I generally make one around easter when I can get tghose tiny little sweet tender carrots.
Thank you very much that sounds awesome. I am definitely going to have to try this and soon.
Its really great and the chili is a great unexpected taste. They are sweet, but just barely, that extra little honey makes all the little kids beg for more. (Big kids too!)
I am sure she didn't grow them, I would imagine see saw them down in the farmers market in New Orleans and thought they would be fun.
I decided to go with the old standard since my sisters's 4 year old grand daughter asked for them that way, ginger ale w/ ground chili , honey, butter and parsley.
I weighted them before chopping 'em up, 2 carrots equaled 2 lbs. 15 ozs.
Doing this for those who have asked.
Clean and chop carrots.
Check out the tops
I didn't know if they were going to be too tuff when I cooked 'em.
Cover the carrots with ginger ale, add a squeeze of honey (Probably 2 tablespoons), Pinch of chili powder (1/8 t. Maybe), a bit of butter (1T yes it tastes rich, but it also relieves the surface tension of the liquid so that the ginger ale doesn't evaporate quite so fast) Don't tell me if I am wrong OK. Save the parsely till 30 mins or less before serving. Add it too early and it gets lost.
Took about oh, an hour and a half or two hours. I put a lid on to hold as much moisture as possible, turned the stove down to the very lowest almost out setting.
Thats it, when they are to your liking tender wise, dump in the parsley put the lid back on and wait. I usually add a bit more honey at this point or chili pepper depending upon how my taste buds feel after tasting. Is that simple or what, its cheap veggies which you can get 12 months out of the year. I guarrantee you'll not have leftovers.
Really easy and carrots are always in my crisper and I used to throw 'em away and buy new ones just to throw away and buy new ones...... Now I always have a backup veggie around!
They are not sweet in my humble opinion. They just taste like what as a kid I thought carrots should have tasted like.
Yes sir they were/are LOL. They are on the stove to heat up for lunch today. When my baby Sis's grand daughter asks for them, they gotta appear right? I mean you ever hear of a little kid asking fior carrots? 'Course I made sure we also had the strawberry ice cream, reddi-whip, marichino cherries and sprinkles for after lunch too..... I am a good Pooh Pah!
I actually thought about that after I typed it and was surprized someone didn't mention it. But I was refering to fun showing 'em off and cooking with 'em. I really should have been more creative. I am still trying to imagine a carrot puddin.