Gluten-Free / Vegetarian

Kusherie, Glazed Carrots, and Yogurt

I came across the Kusherie recipe in the More With Less cookbook back in January.  I tried it and my family loved it!  It is a straight-forward recipe that brings together a number of wonderful flavours and textures and makes a really filling meal!  With a side of glazed carrots and yogurt the whole meal is well-balanced and satisfying.  There are a number of versions of the recipe on the internet and many are just taken straight from More With Less, so no need to write another one yet again!  There are many versions of glazed carrots also, but mine’s included below.  And yes, I do sometimes make my own yogurt but there are also great local options around here for delicious yogurt so you can simplify by just buying one!

Kusherie and Glazed Carrots

Ginger-Glazed Carrots

Adapted from memory of a dish my parents made one summer…

  • 2-3 c. carrots, chopped
  • 1-2 c. water
  • 1 tsp. ginger
  • 1 Tb. butter
  • 1-2 Tb. honey or jam
  • Salt

Chop the carrots to whatever size you like—I like making “pennies” since that is what cooked carrots are in my memory.  Boil them until soft.  Pour off all but a small amount of the water when they are done and add the rest of the ingredients.  Fry until the carrots are well coated with the glaze and serve.  If you like them really sweet you can add more jam or honey, and if you like them really gingery add more!  You can also add curry powder, which I do sometimes.

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3 thoughts on “Kusherie, Glazed Carrots, and Yogurt

  1. Pingback: Eating Local (Even in the Winter!) | TransitionKW

  2. Pingback: Local Menu Plan | The Local Kitchener

  3. Pingback: Local Menu Plan | The Local Kitchener

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