This recipe comes from family friend Kitty, who has made it many years as a side dish for our Thanksgiving feast. It's a surprisingly hearty creamed carrot dish, with peanuts and ginger giving a southeast Asian flavor. Great for the late fall and early winter in the Pacific Northwest when there's very little produce in season.
This definitely requires a food processor -- I tried it once at a friend's house without it, and while you can chop the peanuts and mash the carrots by hand, the texture will be completely different.
5 cups carrots, sliced (around 2 or 3 lbs, I think)
1 cup salted peanuts
1/2 cup sour cream
2 tbsp butter
1 tsp ginger (powdered, or fresh ginger minced)
Cook carrots (recipe doesn't specify how, I boiled them in water as potatoes for mashed potatoes).
In the food processor, grind peanuts, then add carrots and butter and blend until smooth. Add sour cream and ginger. Salt & pepper to taste.
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