Ingredients:
8-10 medium carrots, shredded
1/4 c. unsalted butter
3/4 c. sugar
pinch saffron
1/4 t. ground cardamom
3/4 c. whole milk
3/4 c. half and half
garnish: ground almonds and pistachios (about 1/8 c.)
1. Melt the butter in a stainless steel saucepan. Add carrots and cover on low heat for 7-8 minutes. Stir occasionally.
2. Add sugar and spices and cook for 2 minutes. Incorporate the milk and half and half slowly. Simmer on low until it thickens (about 10 minutes).
3. Sprinkle with the nuts.
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