Carrot Confiture Recipes
CARROT CONFITURE PER TABLESPOON
http://gentlehealth.ca/food/?p=977By Good Eats, January 23, 2010 5:22 pmEver have one of those days where you want a special treat but you just don't want to leave the house? Well, my lazy state of mind is how this post comes to you today.While foraging through the refrigerator this afternoon, I happened upon the very last of my carrot comfiture. Confiture being the French word for a confection or preserve of fruit. Personally I like it because it's a fancy pants word for jam which looked better on the label.Anyhow, this was part of my first at home canning experience embarked upon just before Christmas as gifts for friends and family.Now, I know what you're thinking: carrots + jam = a'roo?? But something happens while cooking which magically shifts the flavor of carrots into a citrusy, light spread resembling marmalade. Mind you, the addition of a small amount of almonds and brandy doesn't hurt either. "Damn tasty" is how I describe it.So if you have the inclination and love a wonderful, fresh, sweet spread for toast and other delights, you can check out Laura Calder of French Food at Home's original Carrot Confiture recipe over at the food network.if you do feel inspired to make this recipe, my only two comments would be thatIt will yield around 5- 250mL jarsI think the directions assume you've made jam before as it tells you to cook until it has a "jammy" consistency-whatever that means. For me, cooking around 20 minutes did the trick.Enjoy your weekend and if you have the chance, take a couple minutes to be lazy and enjoy the simple pleasures you find hiding in your fridge.
Categories Vegetarian Meals French French Vegetarian Meals Side Dish Vegetarian Meals Side Dish
Yield 32
Number Of Ingredients 7
Steps:
- Recipe courtesy Laura Calder
- Show: French Food at Home Episode: Well Preserved
- TOTAL TIME: 1 hr 10 min
- PREP: 15 min INACTIVE PREP: 30 min COOK: 25 min
- · LEVEL: Easy
- · YIELD: about 2 cups or 32 tablespoons
- Serving suggestion: Serve on bread with cold butter.
- DIRECTIONS
- Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool.
- Cook's Note: Enjoy on bread with slabs of cold butter.
Nutrition Facts : Nutritional Info Servings Per Recipe 32 Amount Per Serving Calories
CARROT CONFITURE
This sweet carrot jam from Laura Calder is delicious on toast.
Provided by Laura Calder
Categories appetizer,Citrus,French,nuts,side,vegetables
Number Of Ingredients 6
Steps:
- Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to purée. Stir the sugar into the purée in a saucepan. Add the lemon zest and juice, bring to a boil, and cook until glassy and jammy. Remove from the heat and stir through the chopped almonds and the Cognac. Cool. Enjoy on bread with slabs of cold butter.
CARROT FRIES RECIPE BY TASTY
Here's what you need: carrots, olive oil, fresh parsley, paprika, salt, pepper, plain greek yogurt, lemon juice, chives, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
- Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 46 grams, Fat 27 grams, Fiber 6 grams, Protein 24 grams, Sugar 35 grams
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