Sweet cardamomed carrots
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots; peeled and finely grated |
| 1 | cup | Sugar; plus |
| 2 | tablespoons | Sugar |
| 2 | cups | Low-fat milk |
| ¼ | teaspoon | Ground cardamom |
| 2 | teaspoons | Grated lemon peel |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| Pine nuts | ||
| Pistachios | ||
| Almonds | ||
| Raisins | ||
Directions
GARNISH
1. Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour int a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
2. Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat witht he flour mixture, and toss for 3 or 4 minutes.
3. Pour the cooking liquid over the carrots, mix well and cook or about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.
SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore and mail order. Busted by phannema@... (jan 1998)
Notes: Helawat al Jazr -- from Saudi Arabia, Iraq and the Gulf States. This is a recipe quite similar to that served in northern India, a Moghul dessert.
Recipe by: Caravanserai: Recipes with Cardamom Posted to MC-Recipe Digest V1 #1018 by KitPATh <phannema@...> on Jan 16, 1998