Sweet cardamomed carrots

5 Servings

Ingredients

Quantity Ingredient
1 pounds Carrots; peeled and finely grated
1 cup Sugar; plus
2 tablespoons Sugar
2 cups Low-fat milk
¼ teaspoon Ground cardamom
2 teaspoons Grated lemon peel
2 tablespoons Butter
2 tablespoons Flour
Pine nuts
Pistachios
Almonds
Raisins

Directions

GARNISH

1. Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour int a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.

2. Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat witht he flour mixture, and toss for 3 or 4 minutes.

3. Pour the cooking liquid over the carrots, mix well and cook or about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.

SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore and mail order. Busted by phannema@... (jan 1998)

Notes: Helawat al Jazr -- from Saudi Arabia, Iraq and the Gulf States. This is a recipe quite similar to that served in northern India, a Moghul dessert.

Recipe by: Caravanserai: Recipes with Cardamom Posted to MC-Recipe Digest V1 #1018 by KitPATh <phannema@...> on Jan 16, 1998

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