24 CARROT GOLD

24 CARROT GOLD 5

24 CARROT GOLD

Steamed baby carrots sauteed till charred. Briefly cooked in a glaze made from Goya Cream Of Coconut and fresh squeezed lime. Topped with toasted coconut! Ever have juicy carrots? These are them! Best carrots we ever had!

Serves 4-6 

Carrots:

1 lb. baby carrots

Steam carrots till tender-soft, but not mushy. Transfer to bowl and let sit out till dry on the outsides, getting a little grayish color to them.

Toasted coconut:

1/2 c. sweetened flaked coconut

This process is going to happen quickly, so be prepared to act fast. Have an empty bowl near the stove that you can grab quickly.

Place coconut evenly in dry skillet. Shaking the skillet evens out the coconut better than using a spoon to start.

Turn heat to medium. In about 1 minute you’ll notice a few flakes turn brown. Immediately shake skillet on top of burner like you’re making popcorn, stopping only to stir quickly as flakes turn multi shades of tan/brown.

When it starts smoking lift skillet immediately off heat and dump coconut into clean bowl.

After that first minute, it only takes a few seconds to finish.

Notes: The first time it worked for me, but I can see where if I’m not totally focused on the process, the coconut could burn. If that happens, start over with a clean, cool skillet.

Glaze:

15 oz. can Cream Of Coconut – Goya brand – at room temperature, 1/4 c.

3 T. fresh squeezed lime juice

Shake can vigorously, open, then stir up from bottom with spoon till smooth.

Place 1/4 c. Cream Of Coconut and lime juice in small bowl. Stir well to incorporate.

Sauteing carrots:

2 T. margarine

salt

cooked carrots

coconut-lime glaze

In large skillet, over medium-low heat, melt margarine. Stir to coat, then cook about 1 minute.

Turn heat to medium. Don’t stir carrots till you see the bottoms char, then stir to char more sides.

Lightly salt. This will bring out the flavor of the carrots.

Pour glaze over carrots. Immediately lift skillet off heat and place on a cool burner till steam subsides.

Return skillet to medium-low heat and cook till sauce thickens a little – only about 1-2 minutes – no longer.

Transfer to serving dish. Scrape skillet with rubber spatula to get all the sauce out.

Top with a few tablespoons toasted coconut and serve immediately.

Notes: Even if you normally don’t like carrots, you’ll like these. I don’t know what made them succulent, but they were so good, next time I’ll have to make a double batch.

Serve at a family get-together dinner and listen for the raves. It won’t take long.

Steve named these carrots after he did his own ‘rave’!

Place remaining toasted coconut in jar with tight-fitting lid and store at room temperature.

CREAM OF COCONUT CARROTS 1 TOASTED COCONUT 1

24 CARROT GOLD 2 TOASTED COCONUT 2

24 CARROT GOLD 3 SKILLET 1

24 CARROT GOLD 4 SKILLET 2

http://www.goya.com/english/product_subcategory/regional-specialties/caribbean
http://www.goya.com/english/
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