Day 329: Carrot Juice Carrots
Carrot juice was such a hit in Day 327's recipe for Carrot Pudding that an encore was a given. Too bad: these carrots were good but nothing special, certainly not worth the effort/expense of the carrot juice. (Besides, you want more pudding, right?) NEXT TIME I'll skip the water to see if the problem tonight was too much liquid, making it impossible to cook down to a carroty-syrup as was supposed to happen. RECIPE for CARROT JUICE CARROTS Hands-on time: 10 minutes Time to table: 45 minutes Serves 4 1 pound carrots, peeled and cut into bite-size pieces 3/4 cup carrot juice 1 teaspoon butter Salt and pepper Add all the ingredients to a skillet large enough for a single layer of carrots. (The recipe specified adding enough water to cover here but I don't recommend it.) Cooking over MEDIUM heat until the carrots are cooked and the carrot juice syrupy. TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from French Food at Home by Laura Calder NUTRITION ESTIMATE