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Spiced Carrots Recipe

Ingredients

1 pound peeled fresh carrots

1 head celery sliced into 1/2 inch rolls

1 teaspoon dried black pepper seasoning

3 ribbons celery stands

8 zucchini, room tender, cut into 1 inch wedges

salt and pepper to taste

2 cups chopped onion

1 teaspoon coconut powder

2 tablespoons rice vinegar

Directions

In a medium saucepan, cook carrots in boiling salted water, stirring occasionally. Remove from heat, reducing heat to medium. Cover and let stand for 10 minutes. Drain and puree. In a large saucepan, combine celery, pepper dill seasoning and cut celery squares. Heat, stirring, until vegetables are tender. Reduce heat to medium; stir into the carrot puree. Sprinkle on sliced celery squares and cut into wedges.

Heat zucchini and salt and pepper in small skillet over medium heat. Wash hands and remove zucchini from water; throw them into the pan with carrots. Spoon aromatics over vegetables. Sprinkle coconut on the cobblers and place in pan with carrot sauce, coconut powder, rice vinegar, orange slices and oil substitute. Boil for 2 to 2 1/2 hours.

Comments

Karan Calas writes:

⭐ ⭐ ⭐ ⭐

I may shorten the cooking time a little bit next time. My daughter specifically asked for this, and I was afraid it would be too bland. I put the batter into the hot dogs and watched it bubble away as they slowly cooled. The texture was amazing! It was like biting into a fresh juicy beef steak! Hubby said he would buy the recipe again!