Carrot Bredie Recipes

CARROT BREDIE

Steps:

• Bring the water to a boil. Add the potatoes and let them cook for 10 minutes. Then add carrots and let them cook with potatoes for an additional 15 minutes. Drain and place in large bowl. Add the chicken broth, salt, pepper and cilantro to the mix and puree. If you don't have an immersion hand blender then place in food processor. Texture should be creamy.

PELI PELI CARROT BREDIE

Steps:

• Bring the water to a boil.
• Add the potatoes and let them cook for 10 minutes.
• Then add carrots and let them cook with potatoes for an additional 15 minutes.
• Drain and place in large bowl.
• Add the chicken broth, salt, pepper, garlic and cilantro to the mix and puree. If you don't have an immersion hand blender then place in food processor.
• Texture should be creamy.

LAMB AND CARROT STEW (BREDIE)

Steps:

• Heat oil.
• Add all spice, cloves and cinnamon sticks when it starts to sizzle add onions. Braise until a nice golden brown colour. (This is important as it gives and flavour and colour) .
• Add meat, salt, red chili and ginger and braise/simmer meat till dark brown and nearly tender about 35-40 minutes. You can add sugar now if you want to brown meat quicker. Adding water if necessary--only to prevent burning.
• Add sugar, water, carrots and potatoes and green chili if using. Cook over medium heat until meat is tender, vegetables are done and stew is blended about 20-30 minutes.
• Check if salt is correct for you as carrots tend to draw out salt and adjust if it needs to be.
• You may add a few handfuls of frozen peas if you wish.
• Sprinkle nutmeg over stew before serving. Serve hot with rice.

CARROT BREAD

Steps:

• Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

TOMATO BREDIE

Steps:

• Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
• Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
• Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.