Saturday, April 23, 2016

carrot tops

My carrot-top grandchildren
like carrots

but not crunchy ones

Here is what I do to soften them a bit . . .

simmer baby carrots in water or white wine
for 15-20 minutes until a bit soft
{I used Pino Grigio as it was what was on hand}

empty a jar of bread and butter pickles 
and save the brine

fill the empty jar with the cooked carrots

return the sweet brine to the jar
and refrigerate for a few hours

these are also a nice addition to a relish tray


Betsy Brock said...

Yum! I'm going to try these! And those grands are adorable!
I could have some red headed grands some day with Lauren now in our family!

Pondside said...

I have three little red-haired grands - two 2 year olds and a six month old. We DO like carrots here and I will give your version a try. It sounds like a very good idea!

Kris said...

What precious grand babies! And a fabulous idea for the carrots. The relish tray looks fabulous!
xo Kris

Stacey said...

Love those carrot tops! Have I told you that my older son is also a redhead?

You are pretty smart doing this with real pickles. I just might give it a try.

Creations By Cindy said...

Awe...your grands are beautiful children and oh I do love the hair color! Hugs and blessings, Cindy