Simple Way to Carrot Capsicum Rice

Jacksonville Carrots

Pour in the vegetable broth, stir, cover the pot.

Recipe Summary Jacksonville Carrots

This dish is loved even by those who don't normally like carrots. The flavors blend together beautifully and the hazelnuts provide a nice crunch.

Ingredients | Carrot Capsicum Rice

4 large carrots, halved

2 tablespoons honey

1 tablespoon frozen apple juice concentrate, thawed

3 tablespoons minced fresh parsley

¼ cup chopped toasted hazelnuts

¼ teaspoon garlic powder

¼ teaspoon ground nutmeg

½ teaspoon salt

¼ teaspoon pepper

¼ cup clarified butter

Directions

Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper.

Heat butter in a large skillet over medium-high heat. Fry the carrot mixture in the hot butter until heated through.

spread the nuts in a shallow pan and roast in a 275 degree F oven 20 to 30 minutes or until skins crack. To remove skins, rub warm nuts with a rough cloth.

Melt butter over low heat. When melted, let stand for a few minutes, allowing milk solids to settle. Skim the butter fat from the top and place clear butter in a container.

Info | Carrot Capsicum Rice

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Jacksonville Carrots

Side Dish, Vegetables, Carrots,