Immune Boosting Carrot Recipes That Are Not The Smoothie
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Sweet, crunchy, and full of character- carrots (how long do carrots last?) are one of the few veggies that my kids love, thanks to their relationship with the bunnies! Give them each a stick of crispy orange carrots and we have a happy lot! Carrots are easy to easy to serve up, fun to eat and literally make no mess! With all the nourishing goodness that carrots have to offer, dipping temperatures ask for some warmth and an extra immunity dose. Here are two winter carrot recipes (carrot pudding & carrot ginger soup) that will get you all warmed up and which I regularly make in my home, whenever we make a bulk purchase of carrots!
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Carrot Pudding
The home-made carrot pudding is made with grated carrot, milk, and lots of clarified butter (Ghee (how long does ghee last?))! Yes! it is a calorie rich desert, but I have altered the recipe over the years so I can enjoy this carrot pudding completely.
It is traditionally made in the Indian subcontinent and is enjoyed warm during the winter months with an additional topping of cream, slivered almonds (how long do almonds last?) (can be substituted with other nuts (how long do nuts last?) of your choice) and raisins (how long do raisins last?). Depending upon the region where this carrot pudding is made, the method of preparation differs slightly and so does the variety of carrots that are used.
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How To Pick Carrots For Carrot Pudding
Carrots are an extremely rich source of beta carotene. This plant compound, beta carotene is what gets converted into vitamin A upon absorption in our body. Did you know, the absorption of this compound increases up to 6.5 folds when you eat cooked carrots? Carrots also contain lutein, lycopene and anthocyanins- anti oxidants that are known for improving eye health and reducing your risk of cancer and heart disease.
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While all kinds of carrots are highly nutritious, when it comes to the dessert, the idea is to use the carrots which are the sweetest, naturally. Red colored carrots are generally sweeter than the orange colored ones and also give the dessert a vibrant hue, without having to add any artificial food coloring. Frankly, I have tried both varieties and there is no difference in the resulting carrot pudding.
To make the carrot pudding, pick tender and juicy carrots that are firm without signs of damage or decay. Many times, carrots are grown as a rotation crop, to remove all the soil gunk, and discarded only to grow a different crop in the place. For this reason, it is always advisable to buy organic carrots over conventionally grown ones. This helps to reduce your exposure to pesticides and environmental toxins. Avoid the bigger ones and go for medium sized carrots. The carrots are then grated finely with a food processor.
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Ingredients For Carrot Pudding
6 medium sized carrots, peeled and grated
5 tablespoons clarified butter or ghee
3 cups full fat milk or substitute with 3 cups cashew milk
6 tablespoons cane sugar or coconut sugar (how long does coconut sugar last?)
1 teaspoon cardamom powder
10-12 whole almonds, slivered or chopped finely
2 tablespoons raisins
1 pinch organic saffron
Method Of Preparation
In a heavy bottomed wok, heat the ghee and once it starts to sizzle, add the grated carrot.
Sauté for 10 minutes. The secret to making this amazing dessert is to keep stirring the carrot. This will help cook them down, soften and also release the flavors.
Once the carrots start to change color, add in the sugar and continue to stir so the sugared carrots don’t stick to the sides of the wok.
At this stage, pour in the milk and let the carrots cook down further in the milk.
The mix of carrots and milk may seem mushy and weird, but as you work on it, the mixture reduces, the water dries up and the oils start to separate. The color also starts to change to a deeper shade. Taste for sugar and adjust.
Add in the powdered cardamom and saffron. Stir.
Add the chopped almonds and raisins. Simmer as you stir well.
Serve warm topped with a scoop of vanilla ice cream or fresh cream.
Nourishing Carrot Ginger Soup
This wholesome soup has my heart. It is easy to make, (Yes, easy to make is a particularly important criteria in my kitchen!), full of good nutrients, and loved by the kids because of its bright and cheerful color. It works like a charm when you want to get some fiber, vitamins, healthy fats and some gingery warmth in your family.
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All you have to do is sauté the vegetables, add the stock & seasonings into a pressure cooker. Five minutes should do it, and once cooled, puree the mixture, garnish, and there you go!
Ingredients For Carrot Ginger Soup
1 1/2-pound carrots, chopped
One large onion, diced
2-inch knob of ginger, chopped
One-inch knob of fresh turmeric, peeled and chopped
Four cloves of garlic, peeled and chopped
5 ounces or one can of coconut milk
1 cup water
3 tablespoons cold pressed coconut oil
2 tablespoons pumpkin seeds (how long do pumpkin seeds last?) for garnish
Salt and pepper as per your taste
1 tablespoon spice blend of your choice
Method Of Preparation
In a pressure cooker, Heat the coconut oil. Once heated, add the diced onion, and let them sizzle and sweat.
Add the chop ginger, garlic and turmeric and sauté briefly.
Add the carrots, seasoning and spice blend and sauté till the carrots are well mixed with the rest of the ingredients.
Pour in the coconut milk and water.
Pressure cook the vegetables for about 10 to 12 minutes.
Once you open the pressure cooker, you will find there is enough liquid along with the carrots.
To make blending easy, you may have to pour out some of the broth into another container and put the rest along with the carrots into a blender.
Once you have a smoothly blended carrot ginger soup emulsion, Add the rest of the broth and adjust for consistency, (add more water if needed), seasoning and spice.
Garnish with pumpkin seeds and enjoy while it is still warm.
Tip : I love adding spooning of warm butter over my bowl of carrot ginger soup for that toasty buttery richness!
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