So, at the market, you can buy carrots at 0.99€ a kilo; at Lidl, you can get 3kg of carrots for 0.99€. Needless to say, I bought the latter. That is, however, quite a lot of carrots, and other than being the crazy Scottish girl giving out carrots to everyone on my corridor, I wasn’t sure what to do with them. A google later, and I came up with a few ideas other than my initial ideas of carrot sticks, salad, and soup. The first google suggestion was carrot soup, with a bit of a twist in that it called for the addition of orange juice. Now, maybe it was the fact that I substituted it for a slosh of sirop a l’orange, but this soup tasted absolutely bogging. There is no other word for it. I may also be put off eau a l’orange for life, which isn’t ideal when a hot, non-milk based drink is called for for hiking expeditions. Anyway, I digress… the next potentially intriguing thing that presented itself was sweet and sour carrots. So I went with them.
FYI, this is what I’m dealing with kitchen-wise. (Rare moment when nobody else is trying to use the 2 working hobs)
You can’t see, around the corner is a table with 5 chairs, but nobody eats there so there’s not really much point to it.
The pots a-sizzlin’:
And the end result:
Recipe after the jump…
7-8 medium carrots, peeled and sliced
1 pepper (I used red), cut in 1-inch squares
1 can pineapple chunks in juice or syrup
2 tbsp sugar (demerara or white)
2 tbsp plain flour
2 tbsp vinegar (I used balsamic)
2 tbsp soy sauce (the recipe called for 2 tsp, but I misread, and it tasted good, so up to you how much you want really!)
- Drain the pineapple juice or syrup into a measuring cup and add water if necessary to make 1/2 a cup.
- Cook the carrots in a covered pot for about 10 minutes, then add the pepper and cook 3 minutes longer. Drain well.
- After the carrots have been cooking 5 minutes, in a small saucepan combine the sugar, flour, pineapple liquid, vinegar, and soy. Using a small whisk or a spoon to stir constantly, cook until thickened and bubbly.
- Stir into hot vegetables and add pineapple.
- Serve with rice.