Jamaican Carrots Recipes

MY MOM'S JAMAICAN STYLE CARROT JUICE

Steps:

• Wash, peel and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots.
• After peeling and chopping carrots, place them in the blender and add enough water to cover about 2 inches over carrots, making sure you still have at least an inch of space from the top of the blender.
• Begin pulsing on a chop speed and advance to puree/liquify when it appears most of the carrots have been finely chopped (make sure not to skip the chopping step as you may ruin your blender by going straight to puree!).
• Using a strainer (or a cloth strainer if you aren't a fan of a little pulp), empty the carrot blend into a small bowl or container until all the juice is extracted from the carrot's fiber (you can save the fiber portion for other recipes or discard).
• Return juice to blender and add remaining ingredients including enough condensed milk to sweeten as you see fit (usually about a quarter of a 14oz can will do).
• Blend until color change is uniform and add more condensed milk if needed and blend again.
• Pour into pitcher/container with tight seal and refrigerate immediately. The juice may need to be shaken before pouring. Serve over ice.

JAMAICAN CARROTS

Steps:

• In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
• In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
• Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
• Add the cooked, drained carrots; toss to coat the carrots with the sauce.
• Season to taste with salt; serve.