Carrots are a versatile root vegetable and a staple in the kitchen. Throw them is stews, soups, salads and you get your daily dose of Vitamin A and Beta-carotenes…but have them for dessert, too?
Courtney Polikva thinks so. Polikva is a whole-food and fertility awareness advocate who writes about all aspects of life on The Polikva Family blog. Her recipe for carrot halva may change your mind about carrots for dessert. Carrot halva is one of those sweet treats that westerners rarely come across unless in an Indian restaurant, and it’s simplicity is only surpassed by its taste. If you’re having trouble introducing vegetables to your fussy eater, this might just be one way to get those carrots into them (for a start, at least).
Carrot halva (from www.thepolikvafamily.com)
- 2 lbs. of organic carrots, grated
- 3-4 cups of raw milk
- 1/2 cup super fine organic sugar OR 1/3 cup raw honey
- 2/3 cup golden raisins
- 2-3 TBSP butter
- 1/2 cup chopped almonds
- 1 tsp ground cardamom
- Combine grated carrots and milk in a large saucepan over low heat and bring to a simmer.
- Cook, while stirring so the mixture doesn’t burn, until the carrot is tender and the milk evaporates. This may take a little time, so be patient.
- Once all the milk has evaporated, add the butter and cook until the carrot begins to brown.
- Add the sugar/honey and raisins. Stir until the mixture is thick and fairly dry.
- Add cardamom and almonds and stir well.
Although Polikva’s recipe uses raw milk and organic sugar or raw honey, you can use regular milk instead (cut the milk by ¼ cup and add ¼ light cream instead) and white sugar or regular honey as well if they are unavailable to you.
The preferred way to get your family to eat their veggies is definitely not in the form of dessert, but carrot halva may open the door to another way of looking at this popular root, and hearing less grumbling at the dinner table.
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