Carrots in Milk
Carrots in Milk Recipe from Belize
Introduction
Carrots in Milk is a simple and delicious side dish that combines the sweetness of carrots with the creaminess of milk. This dish is easy to prepare and makes a great addition to any meal.
History
Carrots in Milk is a traditional dish that has been enjoyed for generations. It is a popular way to prepare carrots in many cultures around the world.
Ingredients
How to prepare
- Wash and peel the carrots. Cut them into thin slices, either lengthwise or round.
- Place the carrots in a greased 1-0.5 qt (473 ml) casserole dish.
- In a separate bowl, combine the milk, sugar, salt, and pepper. Pour this mixture over the carrots.
- Dot the carrots with margarine and sprinkle parsley on top.
- Cover the casserole dish and bake in a moderate oven at 350°F/180°C for 30–45 minutes, or until the carrots are tender when pierced with a fork. Serve hot.
Variations
- Add a sprinkle of cinnamon or nutmeg for a warm, spicy flavor.
- Top with breadcrumbs or grated cheese for a crunchy topping.
- Mix in some cooked peas or corn for added color and texture.
Cooking Tips & Tricks
Be sure to slice the carrots thinly to ensure they cook evenly.
- You can adjust the amount of sugar and salt to suit your taste preferences.
- Feel free to add other herbs or spices to customize the flavor of the dish.
Serving Suggestions
Carrots in Milk can be served as a side dish with roasted chicken, grilled fish, or a hearty stew.
Cooking Techniques
Baking the carrots in milk helps to infuse them with flavor and create a creamy texture.
Ingredient Substitutions
You can use butter instead of margarine, or coconut milk for a dairy-free version of this dish.
Make Ahead Tips
You can prepare the carrots in advance and bake them just before serving for a convenient make-ahead option.
Presentation Ideas
Garnish the dish with fresh parsley or chives for a pop of color and flavor.
Pairing Recommendations
Carrots in Milk pairs well with a variety of main dishes, such as roast beef, pork chops, or grilled tofu.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Nutrition Information
Calories per serving
Each serving of Carrots in Milk contains approximately 150 calories.
Carbohydrates
Carrots are a good source of carbohydrates, providing about 12 grams per serving.
Fats
This dish is relatively low in fat, with about 8 grams per serving.
Proteins
Carrots in Milk is not a significant source of protein, providing only about 2 grams per serving.
Vitamins and minerals
Carrots are rich in vitamin A, providing over 100% of the recommended daily intake per serving. They also contain vitamin K, vitamin C, and potassium.
Alergens
This recipe contains dairy (milk) and margarine, which may be allergens for some individuals.
Summary
Carrots in Milk is a nutritious dish that is low in fat and calories, but high in vitamin A and other essential nutrients.
Summary
Carrots in Milk is a classic dish that is both nutritious and delicious. With just a few simple ingredients, you can create a flavorful side dish that is sure to please your family and friends.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for Carrots in Milk. It was a chilly autumn day, and I had decided to take a leisurely stroll through the farmers market in town. The crisp air was filled with the aroma of freshly baked bread, roasting chestnuts, and simmering pots of soup. As I made my way through the bustling market, I came across a quaint little stand selling an assortment of colorful vegetables.
One particular display caught my eye - a pile of vibrant orange carrots that looked as though they had just been plucked from the earth. The elderly woman manning the stand smiled warmly at me as I picked up a few carrots to inspect them closer.
"These are some of the best carrots you'll ever taste, dear," she said. "Would you like a recipe for a delicious dish you can make with them?"
Intrigued, I nodded eagerly, and the woman proceeded to tell me about a recipe she had learned from her own grandmother many years ago. She explained how the carrots were cooked in a creamy milk sauce with a hint of nutmeg and a sprinkle of brown sugar. The combination of flavors sounded absolutely divine, and I couldn't wait to try it for myself.
I purchased a bunch of the carrots and headed home, eager to recreate the recipe in my own kitchen. As I gathered the ingredients and prepared the dish, I couldn't help but think about the long line of women who had passed down this recipe through the generations. It felt like I was connecting with my ancestors in a way I had never experienced before.
The carrots simmered gently in the milk, filling the air with a warm, comforting scent that reminded me of childhood days spent in my grandmother's kitchen. I added a pinch of nutmeg and a sprinkle of brown sugar, just as the woman at the market had instructed, and watched as the sauce thickened and the carrots softened.
When the dish was finally ready, I took a hesitant bite, unsure of what to expect. But as soon as the flavors hit my taste buds, I knew I had stumbled upon something truly special. The carrots were tender and sweet, bathed in a rich, creamy sauce that was unlike anything I had ever tasted before.
I couldn't wait to share this newfound recipe with my family and friends. I hosted a dinner party that weekend and served the Carrots in Milk as a side dish. The dish was met with rave reviews, and everyone asked for the recipe so they could make it at home.
As the years passed, the Carrots in Milk became a staple in my recipe collection. I made it for countless family gatherings, potlucks, and holiday dinners. Each time I prepared the dish, I thought of the kind woman at the farmers market who had shared her family recipe with me, and I felt grateful for the culinary journey that had led me to discover such a delicious and comforting dish.
Now, as I sit in my cozy kitchen, surrounded by the aromas of simmering pots and sizzling pans, I can't help but smile as I think back on that chilly autumn day at the farmers market. That chance encounter led me to a recipe that has brought joy and warmth to countless meals shared with loved ones.
And as I take a bite of the Carrots in Milk, savoring the creamy sauce and tender carrots, I am reminded of the power of food to connect us to our past, to nourish our bodies and souls, and to create lasting memories that will be cherished for years to come.