I’m sharing this recipe with you, because it’s the one my sister always asks for at Thanksgiving.
First, you need to meet my sister, Robin:
Here are a few Carrot Facts I found from WebMD:
Medicinal Uses of Carrots: Carrots were first grown as medicine, not food, for a variety of ailments.
Nutritional Value of Carrots: This veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot. Carrots also are loaded with beta-carotene, a compound that is naturally converted to vitamin A when consumed. The deeper orange the carrot, the more beta-carotene you’re getting.
Carrots are one of those year-round veggies that are simply delicious, no matter what you do with them. The first time I made this recipe was probably a dozen or so years ago, and I remember my sister Robin taking thirds. I figured it was a hit 😉 After that, I began making extras, so she could take them home with her. I will admit, they are *that* delicious, and I’ve been caught licking the plate afterward.
But I’ve put a special spin on it… you’re getting two recipes in one blog! After all, the day after Thanksgiving, I like to do something a little different with leftovers, and this one is no exception. So, first we’ll have the creamy dilled carrots, and we’ll follow it with the carrot pepper soup.
Creamy Dilled Carrots
8 cups thinly sliced carrots
1½ cups drinking water
½ stick butter (4 Tbsp)
1 teaspoon salt
1 teaspoon dark brown sugar
½ teaspoon white pepper
2 Tablespoons arrowroot powder
1 cup cream
4 Tablespoons chopped fresh dill (1/4 c.)
In a large pot, combine carrots, water, butter, salt, sugar, and pepper. Cover and simmer until carrots are crisp-tender, about 10-15 minutes.
Drain liquid into a small saucepan; bring liquid to a boil. Meanwhile, mix arrowroot powder and cream in a small bowl. Whisk a couple spoonfuls of the hot liquid into the cream mixture. Whisk all cream mixture and dill into remaining hot liquid. Continue whisking till fully incorporated. Pour over carrots and stir till mixed well.
Carrot Pepper Soup
3/4 of the above mixture
2-3 cups chicken broth or turkey stock from Thanksgiving.
½ teaspoon white pepper
Heat all together in pot. Once hot, use an immersion (stick) blender to mix until desired consistency. (I like it a little less than liquefied). The longer you blend the soup, and the more broth you add, the thinner it will be.
Top with fresh dill and chopped macadamia nuts.
Okay, one more…
Happy Birthday, Robin!