CARROT RECIPE
This is a healthy dessert recipe that you can make for kids who don't eat carrots. Substitute carrots with beetroots and you get Beetroot halwa.
Provided by JAYALAKSHMI VISWANATHAN
Categories World Cuisine Recipes Asian Indian
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
- Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 88.3 g, Cholesterol 17.4 mg, Fat 13.6 g, Fiber 4.4 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 258.3 mg, Sugar 73.9 g
THE KIDS WANT THEIR CARROTS
My kids love this dish! I can't get them to eat carrots any other way! I don't remember how I got this recipe. But it is to die for!
Provided by Erin Justice
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook carrots in hot pan with melted butter until warmed through.
- Stir in parsley, stir until slightly wilted.
- Add flour, stir to coat.
- Add milk, stir until well blended with flour.
- Stir in cheese. (this will make a sticky mess).
- Transfer to casserole dish, top with crushed potato chips.
- Bake at 350°F for 30 minutes or until slightly browned on top.
Nutrition Facts : Calories 204.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 36.4, Sodium 264.9, Carbohydrate 16.9, Fiber 3.4, Sugar 5.3, Protein 7
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