The day before trash day is the day to see what remains in the fridge, so… often I will think of a dish to use something rather than throw it out, if I don’t think I will be using it within a week.
I bought creamed coconut about a year ago and just couldn’t decide what to do with it. Some people just eat bits of it each day. I prefer to add it to something.
The two things I really love adding to carrots are ginger and coconut…..
Creamed Coconut Gingered Carrots
3 pounds carrots, raw
1/2 cup fresh ginger, sliced thinly
3 pieces un-crystallized Candied Ginger (used Trader Joe's)
1/2 tsp salt
2 ounces Creamed Coconut (used Let's Do Organic)
1/2 tsp cinnamon
1/2 tsp Sodium-free Herb mix
Prep the carrots, place in water and cook until tender. Cool slightly. Place cooked carrots and ginger a food processor and pulse until smooth.
Add the salt, spices and creamed coconut and pulse until thoroughly mixed.
Serve warm as a side.
Yield: 8 sides
Nutrition (per serving): 134 calories, 5.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, 4.3g saturated fat, 0mg cholesterol, 238.2mg sodium, 60mg calcium, 571.9mg potassium, 33mcg folate, 62.4mg phosphorus, <1mg phytosterols, 1.7mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 10.4mg vitamin c, <1mg zinc, 20.4g carbohydrates, 6.6g fiber, 13.9g net carbohydrates, 9.4g sugar, <1g fructose, 0g galactose, 1g glucose, 0g lactose, 0g maltose, 6.1g sucrose, 2.7g protein.
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