Carrot Ketchup Food

CARROT FRIES WITH KETCHUPY RANCH

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks.
• In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
• Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch.

VEGGIE BURGERS WITH POMEGRANATE KETCHUP

Steps:

• For the pomegranate molasses: In a small saucepan, bring the pomegranate juice, maple sugar and lemon juice to a slight boil over medium-high heat. Reduce the heat to low and simmer until syrupy, about 30 minutes. Remove from the heat and set aside.
• For the burgers: In a large pan, heat 1 tablespoon oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms, carrot and celery and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 10 minutes. Transfer to a large bowl and let cool about 10 minutes. Stir in the rice, oats, walnuts, flour and 1/2 teaspoon salt. Transfer to a food processor and pulse until coarsely combined and the mixture just holds its shape when pressed, adding water, 1 tablespoon at a time, if necessary. Shape the mixture into 4 patties.
• Stir together the ketchup with 2 tablespoons of the pomegranate molasses and set aside. Heat the remaining tablespoon olive oil in a large pan over medium-high heat and cook the patties until golden, turning once, about 8 minutes total. Arrange 4 English muffin halves on plates, if using, and top with some pomegranate ketchup, the patties, spinach leaves, carrots, pomegranate seeds, more ketchup and the remaining English muffin halves.

CARROT KETCHUP

Steps:

• Combined pureed carrots, sugar, vinegar and salt in a 1-qt saucepan.
• Bring to a simmer over medium heat; reduce heat and simmer, uncovered, 15 to 20 minutes until thickened and reduced to about 1 cup.
• Stir in butter, then remove mixture to large metal bowl and place in freezer for 10 minutes to quick chill (if using immediately).

HOMEMADE KETCHUP WITH CARROT (DECEPTIVELY DELICIOUS)

Steps:

• Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat.
• Reduce the heat and simmer until the mixture has reduced by about half, 10-20 minutes.
• Let cool before serving.
• Refrigerate in an airtight container for up to five days or freeze in ¼-cup amounts in zipper-lock snack bags for up to three months.