Day 329: Carrot Juice Carrots

Carrot Juice Carrots
Carrot juice was such a hit in Day 327's recipe for Carrot Pudding that an encore was a given.

Too bad: these carrots were good but nothing special, certainly not worth the effort/expense of the carrot juice. (Besides, you want more pudding, right?)

NEXT TIME I'll skip the water to see if the problem tonight was too much liquid, making it impossible to cook down to a carroty-syrup as was supposed to happen.

RECIPE for CARROT JUICE CARROTS

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4

1 pound carrots, peeled and cut into bite-size pieces
3/4 cup carrot juice
1 teaspoon butter
Salt and pepper

Add all the ingredients to a skillet large enough for a single layer of carrots. (The recipe specified adding enough water to cover here but I don't recommend it.) Cooking over MEDIUM heat until the carrots are cooked and the carrot juice syrupy.

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from French Food at Home by Laura Calder

NUTRITION ESTIMATE Per Serving: 68 Calories; 1 g Tot Fat; 1 g Sat Fat; 13 g Carb; 4 g Fiber; NetCarb9; 38 mg Calcium; 0 mg Iron; 113 mg Sodium; 3 mg Cholesterol; 1 g Protein; Weight Watchers Old Points .5, PointsPlus 1




© Copyright Kitchen Parade 2006


Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

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Comments

  1. CyndiMarch 09, 2006

    Alanna, I've always used sugar to sweeten my carrots, but need to quit using the sugar. I could switch to Splenda, but was wondering--does cooking the carrot juice til it's syrupy make it sweeter?

    ReplyDelete
  2. Alanna KelloggMarch 10, 2006

    Hi Cyndi, Answer is, I don't know because the carrot juice didn't get syrupy (because of the added water, I suspect).

    But there might be another way to look at it too. Two ideas.

    "Real" carrots, the ones you have to peel and chop, have a lot more flavor than the 'prepeeled little nuggets' of carrot. It adds about 5 minutes a pound for prep work but is worth it taste-wise.

    You might also think about, flavor-wise swapping out "sweet" for "something else", maybe curry or something like marsala?

    It's funny though. When your message first arrived, I asked, Why would anyone add sugar to carrots? But when I checked the Recipe Box for other flavor ideas, nearly all the recipes from cookbooks/magazines I've made this year DO include a pinch of sugar. So obviously you're not alone and obviously I haven't been paying attention!

    Thanks for the great question.

    ReplyDelete

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna