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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot Confiture Recipe

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This recipe for Carrot Confiture is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb carrots, peeled
water, as needed
2 C sugar
Zest of 1 lemon
Juice of 2 lemons
10 whole almonds, chopped
2 TBS Cognac
Directions:
Directions:
Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to purée (or use a blender). Stir the sugar into the purée into saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool.

Serve on bread with cold butter.
Personal Notes:
Personal Notes:
This is a different spin on carrots and a great appetizer especially if you host vegetarians. I served it on crostini with butter as part of a trio (I think one was a paté and I can’t remember the other). It also keeps well in the refrigerator so it’s a great make-ahead or even use as a gift.

 

 

 

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