Carrot Ginger Mules Recipes
CARROT GINGER MULES
Carrot juice provides a nutritious boost to this pitcher of ginger-lime mules that is easy to make ahead of time.
Provided by Juliana Hale
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 8
Steps:
- Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
- Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 25.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 1.3 g, Sodium 36.6 mg, Sugar 17.2 g
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
JOHN'S "FAMOUS" GINGER MULE
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Fill a cocktail glass (preferably a copper Moscow mule mug) with ice.
- Muddle the mint leaves in the bottom of a cocktail shaker. Add the gin, agave and lime juice. Shake well. Strain into prepared cocktail glass, and top with the ginger beer. Serve immediately.
CARROT GINGER MULE
Carrots, ginger, vodka? Yes, please.
Provided by Eric Greenspan
Categories beverage
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Add the carrot juice, ginger beer, vodka, ginger juice and lemon juice to a large pitcher and stir to combine. Pour over ice-filled rocks glasses and top with more ginger beer. Serve immediately.
GINGER MULE
Steps:
- In cocktail shaker, muddle mint sprigs, candied ginger, simple syrup, and lime juice. Add gin, ginger beer, and ice, and shake vigorously. Fill highball glass with three or four large ice cubes. Pour in drink and garnish with mint and candied ginger.
MUSSELS IN CARROT GINGER BROTH
Steps:
- Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
- Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.
CARROT-GINGER SHRUB
Pair this sweet, slightly spicy carrot-ginger shrub with seltzer, vodka, or gin for a cocktail, or use it in salad dressing with olive oil, salt, and pepper.
Provided by Michael Dietsch
Number Of Ingredients 4
Steps:
- Wash carrots and, if necessary, scrub with a vegetable brush to remove dirt. Peel them if you want to, but it's not necessary.
- Purée carrots in a blender or food processor.
- Pour carrot purée into clean nonreactive container. Add grated ginger.
- Pour cider vinegar over carrots and ginger. Stir to combine. Refrigerate for 2 days.
- Place a fine-mesh strainer over another bowl. Pour carrot-and-vinegar mixture into strainer. Press or squeeze the mixture to extract all the juice.
- Pour carrot juice into a large sanitized jar. Add sugar. Cap the jar, and shake well to combine. Refrigerate, shaking well every other day or so to dissolve sugar.
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