Ok, Bunnies, with Easter coming up in a couple of weeks and Springtime celebrations going on all around, it seemed like we all needed a healthful but luscious sort of treat. Working with the theme: eggs, fertility, growth, bunnies…ah, bunnies. Yes.
A spread that I used to eat all the time at Angelica Kitchen in the East Village came to mind. They serve their Carrot-Ginger spread atop big hunks of vegan cornbread. Amazing.
So, here I’ve used the basic idea of that spread but made it just the eensiest bit sweeter by adding some apples into the mix. Around here, the kids love it served atop cornbread, and you could certainly dip veggies into it. This would make a beautiful puree for your bambinos-both of my kids loved it as babies. Saute some onions, stir some of the spread in, add water or stock, and you’ll have a soup. Our favorite sitch, though? A PB & CAG sandwich.
Carrot-Apple-Ginger Spread
*1 1/2 lbs. carrots
*1 1/2 lbs apples (about 2)
*1 1/2 c. apple cider or apple juice
*pinch of salt
*a 1 1/2-inch piece of ginger
Together: Scrub the carrots with a vegetable brush and water. If your mini-chef is a bit older, you can help them peel the apples, too. Remember to peel away from yourself!
Big Person: Chop the carrots into inch-long chunks. Core the apples and chop them into large chunks.
Together: Let your mini-chef put the carrots and apples into a big heavy pot with a tight-fitting lid. Measure and pour the apple cider or juice over them. Have your Yummy do a couple of pinches of salt, and throw them over the concoction.
Big Person: Turn the heat on medium high, and bring the liquid to a boil. Then cover your pot, turn the heat down to medium, and simmer for 25-40 minutes or until the carrots are very tender (the apples will cook, no problem). Take the pot off of the heat, and let the carrots and apples cool to room temperature.
Peel and grate the piece of ginger.
Together Again: Set up a little bowl with a fine mesh tea strainer over it. Put the ginger into the strainer. Now, have your Yummy poke it and push it with her fingers so that the juice runs through the strainer and into the bowl. Keep this up until you’ve gotten all the ginger juice.
Stir the ginger juice into the apple-carrot mixture. Puree to complete smoothness using a hand blender (Big Person will do this by themselves), a blender or a food processor (set these up, but let your Yummy flip the switch). Eat!
