Vanilla Glazed Carrots

Vanilla Glazed Carrots with Steamed Clams

Vanilla Glazed Carrots with Steamed Clams

I’ve never been big on sweet things, so I was surprised when I had a sudden craving for something sugary. Given, my version of “sweet” is probably barely on the edge of sweet for most people. As carrots have an earthy sweetness to them, I added minimal sugar and helped enhance the flavor with vanilla.

2 Tbsp  sugar

1 Tbsp vanilla extract

3 Tbsp butter (or butter substitute for dairy-free or vegan)

12 medium carrots

1/2 C water

  • Wash and cut carrots lengthwise, and then in half again to shorten them.
  • Heat butter, sugar, and vanilla in large pan on medium. Be careful to dissolve sugar in evenly – don’t burn it!
  • When fully dissolved, add water and carrots.
  • Cook on medium high for 5 minutes, covered.
  • Remove lid, and cook for 5 minutes on medium, uncovered. Stir often to prevent burning. The liquids should reduce into a light syrup glaze.
  • Serve with a spoonful of the glaze poured over the top.
AMINE BREAKDOWN:
Very Low Amine: butter (or butter substitute for dairy-free or vegan), carrrot, water, vanilla extract
Low Amine: sugar

Steamed Clams

Steamed Clams with Vanilla Glazed Carrots

Steamed Clams with Vanilla Glazed Carrots

Clams make an easy appetizer or main course, and are fun to eat as well as visually appealing. No more need to hurt yourself with high amine white wines – a simple substitute with ascorbic acid and water did just fine. Two pounds of steamed clams will make plenty for a main course for two, or an appetizer for four. Enjoy!

2 lb clams

1/4 C minced garlic, packed

1/4 C minced parsley

1 Tbsp ascorbic acid

1 C water

2 Tbsp butter (butter substitute for dairy-free)

  • Soak clams in very cold water for at least 20 minutes, preferably longer to help them expel sand.
  • Heat butter and garlic in a deep-walled pan or a large pot. Cook till fragrant.
  • Add water and ascorbic acid and bring to a boil.
  • Add clams and parsley.
  • Mix well and cover, stirring occasionally. Cook for 5-7 minutes, or until the majority of clams have popped open.
  • Serve with some of the juices poured over the top.
AMINE BREAKDOWN:
Very Low Amine: garlic, parsley, ascorbic acid, water
Low Amine: clams, butter (or butter substitute for dairy-free)
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