Tuesday, September 21, 2010
When Life Deals You Carrots....???
Carrots have always had a place in our refrigerator. My husband and my oldest daughter love to snack on them, and years ago, when Caitlin was still riding horses, we should have rented an acre somewhere just to grow enough carrots to satisfy every craving for this favorite equine treat. Somehow this week, I have found myself with more organic carrots than I knew what to do with. Another carrot/potato/beet casserole and they're going to revolt. What to do with the bunches and bunches of organic carrots we have amassed?
For one thing, I made turkey soup with the leftover carcass from last night. The soup had a beautiful golden color thanks to the dozen carrots ground up in the soup. But I still had a couple pounds staring at me on the counter-top. "What's to become of us?" they asked.
Carrot halwa, that's what, a delicious, somewhat healthy Indian dessert that is a staple at weddings and other special celebrations. I was in the middle of doing some school work when the urge to concoct something hit me, so I didn't bother digging out my cookbook. I chose to work from memory and according to taste. I shredded the carrots in the KitchenAid chopper, added them to some melting butter in the saucepan, stirred them about until the butter dissipated, and then added some skim milk and a little bit of turbinado (raw cane sugar). I brought the mixture to the boil, let it thicken and become a nice golden color, and then set it aside for dessert. Ideally the carrots should be grated, but who had time for that today? My carrots were chopped to a fine consistency. Think Cream of Wheat with plenty of milk and sugar absorbed and you have an idea how it came out. Some chefs suggest "sandwiching" some fine vanilla ice-cream between two servings of halwa. That would have been a little too caloric.
Posted by TLW at 6:24 PM