A sweet twist on winter veg!
Twixmas, the cosy lull between Christmas and New Year is the perfect time to slow down and get creative in the kitchen. In the lead-up to Christmas in the UK, the supermarkets competed in vegetable price wars! I saw parsnips, Brussels sprouts, broccoli, carrots and even potatoes for £0.15 a bag, and also for £0.10, and I heard some were even £0.08 a bag! Wherever you are, if you stocked up with a load of bargains but now find yourself with an abundance of these festive staples, I’ve got a recipe for you! Haha, yes, I know we’re talking veg! So we’re focussing on leftover carrots! You know you can have carrot cake, so why not something else sweet and carrot!?
I also had some extra milk, so I set about thinking how I could combine the two. Please note that the extra carrots I had were donated to me – all 60kg of them! Yes! I was given 3 bags of 20kg each! Thank you – you know who you are! So, milk and carrots! We are transforming the humble carrot into something spectacular, perfect for enjoying anytime, but especially in cold winter days.
Spotlight on Carrots
You’ve probably heard many a time that eating carrots helps you see in the dark. While it’s not quite that magical, there is some truth to it! Carrots are an excellent source of beta-carotene, which your body converts to vitamin A, a nutrient that plays a key role in maintaining healthy vision. But carrots aren’t just good for your eyes, they’re also rich in fibre, which aids digestion and supports heart health. Additionally, they contain antioxidants like lutein, which may help protect against eye conditions and reduce inflammation. Naturally sweet, carrots are a great base for both savoury and sweet dishes, making them perfect for the dish I created.
Photo by Eva Bronzini on Pexels
The Carrot Dessert Recipe
As always, I’ve tried to keep the recipe and the ingredients as simple as possible, so you can make this dessert without searching every supermarket or grocers! All you need are a few basics and a little patience as the magic happens on your stovetop. Obviously, we need (leftover) carrots and milk, then you need a bit of sugar. I’ve used a smidge of maple syrup, but extra sugar would do. Lastly, for an extra touch of flavour, I’ve used a few cardamom pods – if you have any, great, if not, you could use any sweet spice such as cinnamon, nutmeg, even cloves or mixed spice. I’ve topped mine with grated pistachio, but you can use any other nuts or omit altogether.
A fantastic alternative way to use up carrots and milk. Sweet, spicy and easy to make.
- 250 g grated carrot (approx 4 large)
- 250 ml milk (I used unsweetened oat)
- 1 teaspoon maple syrup (or other liquid sweetener/more sugar)
- 1.5-2 teaspoons sugar (double if you prefer a sweeter dessert)
- 3 pods cardamom (or 1/4-1 teaspoon sweet spice)
- *optional pistachios/pecan for decoration
Put the grated carrots in a saucepan and cover with the milk. Bring to just below boiling, then turn the heat down, cover and simmer for 15 minutes.
Stir in the maple syrup and the sugar, and leave to cook through for a further 5 minutes.
Gently squeeze the cardamom pods until they're just open, then add to the pan (if using another spice, sprinkle over the pan and stir in).
Check the consistency of the carrot. It should be breaking up and looking a bit like mash by this stage. Keep the lid off and stir to check the liquid content.
Watch and stir until almost all of the liquid has gone. You are aiming for an almost dry pan. Spoon onto a plate or bowl. Remove the cardamom pods.
Grate or sprinkle with nuts just before serving.
Enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, graters, saucepans and other items which you might need. Much appreciated!
Serving
The carrot halwa is best served warm, garnished with grated nuts or even a sprinkle of spice, for extra taste. For an extra twist, pair it with a scoop of vanilla ice-cream or a spoonful of coconut yogurt.
Storing
The cooked halwa stores great in the fridge for up to a week. Reheat it gently on the stove or in the microwave, adding a splash of milk if it starts to get too dry.
Sharing
I hope you will rescue those leftover carrots and turn them into this great dessert! Whether you stick exactly to the recipe or experiment with your own creative ideas, I’d love to hear about it. Do you have any other leftovers you need a recipe for? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Happy end of 2024!
Laurena x
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