Jamaican Carrots Recipes

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JAMAICAN STEAMED CABBAGE AND CARROT



Jamaican Steamed Cabbage and Carrot image

Make and share this Jamaican Steamed Cabbage and Carrot recipe from Food.com.

Provided by Dienia B.

Categories     Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cabbage, chopped
2 carrots, grated
1/2 cup bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1/8 teaspoon allspice
1 teaspoon salt
1 teaspoon pepper
1/4 cup water
1/2 scotch bonnet pepper

Steps:

  • saute onion and peppers in oil.
  • add garlic
  • add carrot and cabbage
  • add spices.
  • add water.
  • cover steam until crunchy.

JAMAICAN STYLE CARROT JUICE RECIPE



Jamaican Style Carrot Juice Recipe image

Provided by Tanya

Categories     Drinks

Time 10m

Number Of Ingredients 6

2 lbs carrots
5 cups water
1 14oz can condensed milk
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
rum (optional)

Steps:

  • Peel and chop carrots into 2 inch pieces. Add to blender with 5 cups of water and blend for about 2 minutes. Place strainer over pitcher and pour mixture into strainer, allowing juice to fall into pitcher and carrot puree to remain in strainer. Discard (or save for another use) carrot puree in strainer. Add condensed milk, vanilla extract, and nutmeg to pitcher and serve. Refrigerate or serve over ice. Enjoy :)

Nutrition Facts : Calories 190 kcal, ServingSize 1 serving

JAMAICAN CARROTS



Jamaican Carrots image

Make and share this Jamaican Carrots recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb carrot, peeled and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon orange juice (or pineapple juice)
1 teaspoon ground cumin
2 garlic cloves, minced
1/4-1/2 teaspoon chili powder
salt, to taste

Steps:

  • In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
  • In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
  • Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
  • Add the cooked, drained carrots; toss to coat the carrots with the sauce.
  • Season to taste with salt; serve.

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