Raspberry Carrots Food

RUBY RASPBERRY SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.

FRESH CARROT AND MIXED BERRY JUICE

Steps:

• Working with one fruit or vegetable at a time, pass the strawberries, blueberries, raspberries and then carrots through a juicer into a medium container. Adjust the consistency with 1/4 to 1/2 cup water. Serve over ice.

RASPBERRY CARROTS

Steps:

• Place carrots and water in a covered dish; microwave for 5-7 minutes, just until tender.
• Drain carrots; add margarine, salt, raspberry vinegar, and sugar; stir to combine.
• Microwave for 1-2 minutes; garnish with parsley.

CARROTS IN RASPBERRY CHAMBORD SAUCE

Steps:

• Boil the carrots in water to cover with 1 tablespoon brown sugar and 1 tablespoon salt in a large pot until fork tender, about 10 minutes. Drain well.
• To prepare the sauce, drain the juice from the thawed raspberries into medium saucepan. Stir in cornstarch and heat over medium heat, stirring constantly, until the juice thickens. Stir in the Chambord and gently fold in the raspberries.
• When ready to serve, reheat the carrots by sauteing in butter in a large skillet over medium-high heat for about 2 minutes. Sprinkle with remaining 1/4 cup brown sugar, remaining 1 teaspoon salt, white pepper and lemon zest.
• When finished cooking, mound the carrots attractively on a platter, leaving a border around the edge. Spoon the bright red raspberry sauce into the border around the carrot mound and serve hot.

RASPBERRY FOOL

Steps:

• Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!

SIMPLE NO FUSS RASPBERRY CARROT SNACK (VEGAN)

Steps:

• Mix the carrot and nooch together in a bowl.
• Pour on the dressing (just 2 TB) and coat well.
• It's ready to eat!

BABY CARROTS WITH RASPBERRY GLAZE

Steps:

• In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter. Add cup water to the pan and bring to a simmer over high heat. Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes. Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.
• Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill. Discard the solids. Pour the puree into a small pot and add 1/2 teaspoon of the sugar. Add the reserved liquid from the carrots and bring to a boil. Reduce heat and simmer until the mixture is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice.
• Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat. Once the butter is melted, add the remaining 1/2 cup of raspberries and saute until the berries are just softened, about 30 seconds. Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.