Carrots Gone Tropical

By Shannon Morehouse, MA, CHHC
Natur-Tyme Marketing Coordinator

carrptsgonetropical_2I started gardening just two years ago and fell in love with fresh-picked organic carrots. Because my harvest of carrots this fall was so humungous (hundreds of carrots), I had to become inventive! I developed this recipe, which has been given two thumbs up by my three-year old. It would make a lovely holiday meal side dish! I hope you enjoy it as much as I do!

Ingredients:

  • 8 medium carrots, sliced
  • 1/2 cup water
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup chopped, peeled Fuji, Braeburn, or Cortland apple
  • 1/2 cup dried cranberries
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon gluten-free flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, toasted

Directions:

  1. Place carrots and water in a large saucepan. Bring to a boil;
    reduce heat. Cover and simmer 5 minutes.
  2. Add pineapple, apple, cranberries, honey, lemon juice, and salt.
  3. Cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally.
  4. Combine coconut oil, flour, and cinnamon; stir into pan.
  5. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  6. Sprinkle with walnuts before serving.

 

Carrot-Walnut Salad

By Carol Blair, BS, CN, DiHomShreddedCarrots

This delicious recipe is adapted from a recipe that was printed in Prevention magazine.

1/3 cup golden raisins

1/3 cup chopped walnuts

2 Tablespoons rice wine vinegar

I Tablespoon Extra Virgin Olive Oil

2 teaspoons fresh lemon juice

1 teaspoon honey

1/8 teaspoon salt

4 large carrots, shredded

1/4 cup chopped parsley

Soak the raisins in hot tap water until plumped, about 20 minutes.  Drain.  Pre-heat the oven to 250 degrees F.  Place the walnuts on a baking sheet and toast until lightly browned, about 5 minutes; set aside.

In a small bowl, combine the vinegar, olive oil, lemon juice, honey, and salt.

Just before serving, in a medium bowl, toss the carrots, walnuts, parsley, and raisins with the dressing.

Makes 4 servings.

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