I’ve really been digging this one lately. It’s simple, but still tasty. Probably there’s room for tasty flavor variations too.
- Carrots (1-2 lbs)
- 1/2-1 cup water or broth
- Curry powder to taste
- Salt to taste
- Curry powder and fresh grated ginger
- Fresh herbs (oregano, rosemary, sage, thyme, black pepper)
- Wash and slice the carrots (thinner will make them cook faster)
- Spread the carrots in a casserole dish
- Sprinkle the curry powder and salt on the carrots
- Pour in the water/broth
- Bake at 400 for 1 hour (this will make them nice and soft)
I’ve been eating this with plain yogurt as a dip/sauce. The tartness of the yogurt complements the sweetness of the carrots and the earthiness of the curry.
This is another super simple and forgiving recipe that takes a long time. Now that I’ve been drinking the broth for a bit, I find I like to have it for breakfast like a second cup of (rich and savory) tea.
- Beef soup or marrow bones (about 1 lb)
- 1/4 cup lemon juice
- 1-2 stalks of celery
- Fresh herbs
- Ginger root (sliced)
- Whole black pepper corns
- Peel the ginger and slice it into coins
- Put everything in a crock pot
- Fill to the top with water
- Simmer for about 30 hours
- Strain out the bones and herbs
The point of adding the lemon juice and simmering for a long time is to help get the nutrients out of the bones. If you’ve simmered it long enough, once the broth is cold, it’ll form a gel. The broth has a decent amount of fat in it, which all floats to the surface. I store the broth in the fridge, and once it’s cool, a puck of fat forms at the top of the container. If I don’t want to eat the fat, I just take the puck off the top and discard it.