CONFITURE DE CARROT
This was something I saw on Laura Calder's TV show French Food at Home.
I had too many carrots and not enough bunnies! So when we were invited to a dinner ,
I decided to try something new and wild to give my hostess.
It was fantastic! I'm certain you'll agree.
Confiture is French for jam or marmalade.
CONFITURE DE CARROT
Cook about a pound of carrots till tender, skins removed and chopped
Place them in a Cuisinart or mini processor and grate coarsely
Back into a pot with 2 cups of sugar
Juice of 2 lemons,
The zest of one
Cook until the sugar dissolves
Add 2 tablespoons Cognac (I substituted Amaretto)
10 coarsely chopped almonds
That's it!
A little minced ginger would be OK, too
Serve on buttered bread with a tiny bit of salt
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