This recipe normally calls for garlic powder, frozen apple juice and hazelnuts. As I had none today... and can't have BUTTER
Ingredients:
1/2 lb of crinkle cut carrots, or thinly sliced carrots
1/2 c unsweetened applesauce (replacing tbsp frozen apple juice concentrate)
2 tbsp honey
2 tbsp ground parsley
1/2 tsp minced garlic (replacing 1/4 tsp garlic powder)
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1/4 c smart balance spread. (replacing butter)
1/4 tsp cumin (replacing 1/4 c chopped hazelnuts today)
Steam carrots until soft.
You can grate them into fine strips if you want or just your finely sliced carrots as I did.
In large bowl, mix carrots, honey, applesauce, and parsley. (I think they would be better with the apple juice concentrate but I didn't have any on hand)
Once mixed, season with garlic, nutmeg, cumin, salt and pepper. (the cumin gave it a nice flavor but I think I missed the nutty flavor hazelnut would have given it but again I didn't have any on hand)
Heat butter in medium skillet
Fry the carrot mixture in the hot butter until heated thoroughly.
In my opinion, the cumin was good, but stick with the apple juice not my applesauce substitution. It wasn't back, but I think the juice is actually better. I am going to try the juice with the cumin for myself next time and I will left you know
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