Tuesday, 8 April 2008

Shaker Baked Carrots

This recipe didn't come from my new Shaker cookbook; I got it many years ago from my great-aunt Alethea.

Cooked carrots are not a great favourite in this household. We eat a ton of them raw, and I often grate them and put them into pasta sauce and other cooked dishes where they will provide nutrition but fade into the background. There's no fading into the background here though since this dish is about 95% carrots. However, this is one of the few cooked carrot dishes I can serve and know they will be hoovered up in no time. A touch of sweetness, a touch of ginger, and a little butter - suddenly cooked carrots are hard to pass up. These are great to serve with baked fish or chicken; if you are going to have the oven on you might as well get several things in there.

2 to 4 servings
45 minutes - 15 minutes prep time

Shaker Baked Carrots
4 cups grated carrots
2 or 3 tablespoons unsalted butter, melted
1 tablespoon freshly grated ginger
1 tablespoon Sucanat
1/2 teaspoon salt

Peel and grate the carrots. Set them aside. Preheat the oven to 350°F. Put the butter in a 1 quart or litre casserole dish, and put it in the oven to melt.

Meanwhile, peel and grate the ginger. When the butter is melted, add the carrots, ginger, Sucanat and salt to the casserole dish. Toss well to mix, being particularly careful to break up any clumps of the grated ginger.

Cover the casserole with a lid, or foil if it doesn't have one, and bake for 30 minutes.


Kevin said...

I don't tend to eat cooked mostly carrot dishes too often either. This one sounds good.

Anonymous said...

I'm definitely trying this one tonight. Great recipes! I love the focus you have on local produce. Not only is this a healthy alternative to a fast-food diet, it's also money conscious as well. I'm definitely going to keep a eye on this blog!

- Chelsy
Eating for One