Tag Archive: side dishes


Pickled Carrots

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Carrots, again.  Having made yet another batch of carrot muffins, and more glazed carrots, I am desperate to find new and interesting ways to serve up carrots.

I am serving pulled pork for dinner tonight, and I know that slaw is a common pairing with the rich, smoky meat.  I am out of cabbage, so I started thinking that a sweet and tangy pickled carrot would compliment my pork nicely.  I used the same vinegar and spices in my pickling liquid as I did for the broth i am cooking the pork in.

What you will need:

2 large carrots, julienned

1 large clove of garlic, smashed

1 cup water

1 cup apple cider vinegar

1/4 cup brown sugar

1 stick of cinnamon

1 teaspoon each of coriander seed, cumin seed, onion powder

1 bay leaf salt and pepper to taste.

Instructions:

Place all ingredients into a saucepan and bring to a boil.  Let it boil, slightly covered for 7-9 minutes, until carrots are tender but still crispy.  remove from heat and pour into a  glass container with a tightly fitting lid.  Place in fridge for several hours or overnight before serving.

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I have been experimenting all day with a new gluten free flour blend.  It performed beautifully in my  carrot cake recipe, so I was curious to find out if it would works just as well in a roux.  I had planned a pork roast for dinner so, some scalloped potatoes would go just great with that.  Sunday dinner on a Thursday. 

It’s a fool proof recipe and so versatile.  Feel free to mix in whatever flavors you like to the bechemel sauce, I was going for a southwestern meal theme, so i added some smoked paprika, sharp cheddar and a pinch of cayenne. 

 

Recipe:

5 medium potatoes, washed, sliced thin

2 tablespoons butter

2 tablespoons gluten free flour blend

2-3 cups milk

tspn each garlic and onion powder

2 tspn smoked paprika

pinch of cayenne pepper

salt and pepper to taste

1 1/2 cups shredded old cheddar

Method:

Wash and slice the potatoes using a mandolin or food processor.  Place in cold water and set aside.

Heat a saucepan on medium high heat and melt the butter.  Whisk in flour and cook for about a minute, until a thick paste forms.  Slowly add in milk, whisking well.  When the desired consistency is reached, stir in 1 cup of the cheese, and the spices.  Cook over low heat until thickened.

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Grease a square baking dish and place a layer of the sliced potatoes.  Top with a big spoonful of the cheese sauce.  Continue layering until all potatoes are used.  Pour the remaining sauce over top and  sprinkle on the rest of the grated cheese.

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Bake in a 400 f oven for about an hour, until potatoes are tender and cheese is bubbly and brown on top.  Let cool slightly before serving.

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