by gr8chefmb
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my 16 recipes »
gr8chefmb's Notes:
Expand1 pound carrots Ask a question about this ingredient
1 20- ounce can pineapple chunks packed in juice or water [reserve juice] Ask a question about this ingredient
1 10- ounce can mandarin oranges packed in juice or water [reserve juice] Ask a question about this ingredient
1 cup raisins or dried cranberries, or a combination Ask a question about this ingredient
1/8 teaspoon fresh ground nutmeg Ask a question about this ingredient
1/8 teaspoon ground cloves Ask a question about this ingredient
1/2 teaspoon ground allspice Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1/2 teaspoon ground cardamom Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon coarse ground salt Ask a question about this ingredient
3 tablespoons cornstarch Ask a question about this ingredient
3 tablespoons brown sugar Ask a question about this ingredient
1 1/2 cup old-fashioned rolled oats Ask a question about this ingredient
3/4 cups almonds, coarsely chopped Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
1/3 cup all-purpose flour Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
6 tablespoons cold butter, 1/2-inch dice Ask a question about this ingredient
Vanilla ice cream, plain yogurt or fresh whipped cream for garnish [optional] Ask a question about this ingredient
FILLING: Preheat oven to 375°F. Peel and trim ends of carrots; cut into 1-inch pieces. Place carrots in a three-quart saucepan, add reserved juice from pineapple along with enough cold water to just barely cover carrots. Place saucepan over medium-high heat and bring to the boil. Cook carrots until just barely fork-tender, approximately 8-10 minutes. Drain well and place in large mixing bowl. Spray a 3-quart rectangular glass baking dish with nonstick cooking spray.
Ask a question about this stepAdd pineapple chunks, orange segments, raisins/cranberries, nutmeg, allspice, ginger, cardamom, cinnamon, and salt; stir to combine thoroughly. In a small mixing bowl, whisk together cornstarch and brown sugar; add reserved orange juice and whisk until thoroughly combined. Pour into carrot mixture and stir together. Spread evenly in prepared baking dish.
Ask a question about this stepCRUMBLE TOPPING: In a medium mixing bowl, stir together oatmeal, almonds, brown sugar, flour and cinnamon until thoroughly mixed. Use a fork to cut butter into mixture until crumbly. Sprinkle evenly over carrot mixture. Bake in preheated oven for 20-30 minutes, or just until bubbly and topping is golden brown. Serve warm with vanilla ice cream, yogurt or freshly whipped cream.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
