May 12, 2014
By Kusuma Rao, www.Ruchikala.com
Dessert anyone? These gently spiced carrots make are excelled warmed and spooned over vanilla ice cream.
Makes 4 servings
2 cups of shredded carrots
2 cups of organic milk (whole, preferably)
1 cup of sugar
2 tablespoons + 1 tablespoon of butter (3 tablespoons total)
¼ cup sliced almonds
¼ cup dried cranberries
½ teaspoon ground cardamom
¼ teaspoon of salt (fleur de sel, if possible)
a small pinch of saffron steeped in milk (optional)
1) In a 2-quart saucepan bring the milk and shredded carrots to a boil, and reduce to a simmer. Stir constantly to ensure the milk solids do not burn at the bottom. Simmer for about 30 minutes, or until milk solids begin to appear, or most all the milk has evaporated.
2) Add 2 tablespoons of butter to the carrots and sauté the carrots and milk solids for about 8 minutes. Then add sugar and salt, stir and cook until the sugar is completely dissolved then add cardamom powder.
3) In a separate small sauté pan, on low heat, melt 1 tablespoon of butter adding sliced almonds and cranberries. Toast, in the butter for 1-2 minutes, or just until the cranberries lightly puff up.
4) Add nuts and fruit mixture to the carrots and stir to combine.