Fall Food

Fall is my favorite season in New York. I’m always the first to put on a cashmere sweater and switch back to hot coffee. Happily, with a new season come new ingredients. I love to cook at home and try to incorporate seasonal ingredients into my dishes whenever possible. Last week at the Union Square Farmers Market, I picked up a bunch of local carrots. Today I transformed them into a quick lunch dish using ingredients I already had in the kitchen. This dish tastes great on its own, but also is a versatile side for just about any protein.


Curried Carrot Porridge
Curried Carrot Porridge

Fall Farmers Market Curried Carrot Porridge

  • 1 Tbsp Butter
  • 1 Chopped Large Shallot
  • 1 Tsp Curry Powder
  • Salt and Pepper
  • 2 Cups of Chicken Stock
  • 1.5 Lbs of Carrots
  • Lemon Juice
  • White or Brown Rice
  • Cilantro (if you’re into it)

Directions

  1. Heat butter in a 4-5 Qt saucepan over medium heat. Add shallots, curry powder and salt/pepper. Saute for about five minutes until the shallot softens stirring occasionally.
  2. Add chicken stock and 2 cups of water to the pot and bring to a boil. Add carrots and lower temperature to a simmer. Simmer for about 10 minutes and then add rice. Allow to cook for another 10 minutes.
  3. Use an immersion or free-standing blender to mash ingredients to a thick purée/porridge-like consistency. You can also add water to thin into a soup. Squeeze lots of lemon and mix. If you have cilantro handy, top if desired.
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