5 UNUSUAL Carrot Dishes From Around the World

[@fadnama]

3:20 all of the batter left unscraped in that bowl made my eye twitch.

[@Pammellam]

I’m with you, too much left in the bowl! Too much waste!

[@InsomnoManiacal]

ME TOO DX I choose to believe she fetched a silicone spatular for it

[@thaliafaudith9387]

she might've scraped it off-camera, though, since that's what I'd do (the way I'd be scraping the heck outta the leftover batter is definitely not something I'd have on-camera 😅Also because it won't be gentle; it'd be "rigorous")

[@Pammellam]

@ Some cooking KZbinrs say that they DO indeed scrap _ALL_ their batter filled bowls completely off camera, but it still makes me worry if they really did it or not…. I don’t know why but I feel _betrayed_ by not seeing that last bit of batter going in the cake pan…. LOL I know it’s silly!

[@RachelShadoan]

What I really like about the inclusion of parsley in carrot dishes is that they are from the same family of vegetables, so it feels like a nice variation on a theme

[@ingridbrandt7710]

Interesting. I didn’t know that but if you think about the carrot ”greens” they are very similar in appearance to parsley.

[@telebubba5527]

Have you ever had parsley root? It looks like a white carrot and tastes like a more mellow parsnip and less sweet. They look alike, although the parsley root is somewhat slender, like the smaller brother. It's one of the 'forgotten' vegetables and really is delicious!.

[@philoctetes_wordsworth]

1:02 I believe the washing before peeling thing is about not getting whatever might be on the skin/outside all over the inside. For example: if you peel a carrot that has some residue of excrement on it, the excrement residue will likely get onto the exposed, peeled surface of the carrot. 🤗I prefer carrots without residue of excrement.😉Or Listeria, or E Coli…

[@colleenuchiyama4916]

I so agree. As a baker/ pastry chef, it has been ingrained into me that everything has potentially harmful bacteria on it that transfers easily. So I wash melons, pineapple, onions, garlic…and I always wash prewashed produce as well. You just don’t know, you know?

[@SamShank175]

Especially with all the recalls there have been, there was one on carrots last month. www.cdc.gov/ecoli/outbreaks/e-coli-o121.html

[@hkandm4s23]

Agree, especially if you plan to eat them raw.

[@MistressCrescent]

The idea of washing first and then peeling is if there’s any bacteria on the outside like from people handling them and then you peel you’re actually exposing the inside to the bacteria/viruses. I’m more likely to scrub and not peel.

[@wolfpeach420]

I peel then wash

[@kiraedwards3845]

Yeah, I only scrub as well. a lot of the nutrients are being lost by peeling

[@manimanibooboo]

Any tips on cleaning mushrooms?

[@catherinekhalili4412]

I wash, peel and rinse.

[@niki420yuh]

I wash, peel, then give a good rinse

[@hemagoel3034]

For Indians, foodwise, winter means Carrot halwa, hot milk with dry fruits, savoury peas samosas and kachoris and loads of masala tea and cardamom coffee. Heaven is here!!

[@ona2964]

Sounds so wonderfully yummy!!

[@rezaliaw4662]

Look at you quoting Babe, Beryl! You crack me up. I love that movie! Great episode, Beryl!!💕

[@libbybaker86]

I remember reading the book Babe by Dick King Smith at school when I was little. Love Babe

[@adedow1333]

Babe is a good movie 😊

[@ChericeGraham]

A movie reference I actually got!

[@anahidkassabian4471]

Thank you! Not knowing that reference would have driven me crazy!

[@alilshellphish]

ooooo its Babe! i thought Charlotte’s web!

[@twylagariepy4347]

The stuffed ones made me remember being a kid and nibbling the outside of the carrot off from the core to eat the core seperate since they taste different.

[@PinkTigger33]

That excitement when the carrot cake released so beautifully from the cake pan, I felt that. I wash my carrots before peeling them because who knows who has touched them and where they have been? I don't want contaminants getting inside when I remove the peel, but I understand your logic. Before I worked in healthcare, that was my logic too.

[@denisearonow4921]

Yes, the sound of clothes drying in the tumble dryer is the sound of my mom taking care of me. I'm in my sevenites now and rarely use a dryer. Love this episode.

[@abimburger]

This is crazy because when you posted the cauliflower video I had a bunch of cauliflower in my fridge. This time I bought a bunch of carrots I don’t know what to do with! Perfect timing 🥰

[@NickCombs]

I also recommend fermented carrots. A couple of weeks in a warm/room-temp 3% salt brine gives them a sourdough-like tangy note. It's right up there for me with pickled onions in terms of elevating almost any savory dish.

[@ssaah59ify]

Wow, the Jazar mahshi reminds me of my Aunt! A bittersweet memory as she would have been 103 this week. She loved this dish. Thank you for the nostalgia and memory of my beloved Auntie.

[@marketads1]

Carrots and raisins together seem to be in so many food cultures!

[@lorrie2878]

Even me. Born 69 years ago in San Diego California USA. Carrot and raisin salad, with a little mayonnaise...

[@MalluG]

You can make delicious carrots pickles by grating the carrots, then add a couple of pods of garlic diced and green chilies diced. Sautee ever with curry leaves for 6-7 mins, then add a cup of vinegar. It is spicy and garlicky and vinegary. It’s my mom’s recipe

[@katetamsyn]

I love the sound of this. Does it keep, or would you need to eat it all pretty quickly?

[@randomaccount6387]

That sounds very similar to morkovcha or "korean style carrots". Except i use coriander seed red chillies and black pepper instead of curry leaves and green chillies and just pour hot oil with the seasonings over the carrots and the garlic instead of sautéing them. Your version sounds delicious gotta try that one too.

[@keta2222]

We make carrot picked too but they are quite different than this

[@keta2222]

I am indian by the way but from different region (my ancestors are from Pakistan tho so its pak style pickel)

[@indianjanesmith]

​​@@katetamsynIndian pickles usually keep for a few mths if they r covered in oil (heat the oil first, cool it down, then pour over the pickles, make sure the pickle is drowning in the oil). It's also important to store pickles in glass jars only + refrigerate (unless the recipe specifically calls for storage @ room temp and/or in ceramic jars). The only problem with carrot and other "soft" pickles is that the veg tends to become realllly soft over time - a taste that not every1 likes. The over-softening doesn't happen so quickly with harder veg like lemons, mangoes, green chillies, garlic, etc. - this is why they retain their taste for longer. That said, all store-bought pickles generally include commercial, food-grade preservatives so they do keep for months in the fridge without the taste getting affected (even those that come in plastic containers).

[@GiovannaeT]

It's nice to see one of my favourite cakes on the list 😍 To use the brigadeiro as a cake topping, you can mix some milk while cooking, so it's not so thick. Another option is to do a chocolate ganache instead. But my favourite topping is a more creamy one: you put 1 cup of milk, 3tbsp of chocolate powder or cocoa powder, 1tbsp of butter, 3tbsp of sugar, then you cook it for some time, until it gets thicker (just enough to don't be absorbed by the cake). You can also put some desiccated coconut on top.

[@Thehighpriestess108]

I loved Yonca’s voice over! Her voice is so sweet and I love the story about her aunt shredding extra carrots bc she knew the kids were stealing pinches of them! ❤

[@philoctetes_wordsworth]

Mustard is an emulsifier. It is also added to pot roast, and other things to help sauces to hold together, and thicken a bit. 10:04 you can find fresh bay leaves, as well.

[@kkattrap]

I made a Polish version of Hunters Stew recently for the first time. It used whole herbs and mustard seeds and didn't puree at the end but it was so good! I love all Indian sweets but I like to make them with unrefined sugar (jaggery if I have it) to cut the sweetness.

[@Marvee78]

The overfilled Nutribullet can be avoided if you take out half or 1/3 of the blended carrot mixture out in your mixing bowl, then blend the eggs with the remaining mixture, and then blend the two mixtures together in the mixing bowl by hand, before adding flour.

[@Pammellam]

Oooohhhh, Beryl!!!! ❤❤❤❤❤❤❤❤❤❤ You are using the bay leaves I sent you!!! Cooooool!!!!!!!

[@niki420yuh]

I just paused at the bay leaf part and I appreciate you giving those a chance, but even for any old regular dry or fresh bay leaf. Here’s a simple test. Peel and dice some potatoes, cook some in just salted water and cook some in salted water with a few bay leaves. Do a side by side taste test and you’ll immediately taste the flavor they add to whatever dish you add them to

[@thegirlnobodyreallylikes4925]

Can you maybe make dishes from the christmas market around the world? ❤😍 Its not really a dish but I love "gebrannte Mandeln" from Germany and I do it at home often.

[@Archna.s]

Happy to see you gave a place to a palestine's dish in your video Means a alot to Palestinians 🤍

[@pmclaughlin4111]

Favorite line was that Palestinians stuff everything with rice and meat. I now need to try lots of Palestinian food that sounds so perfect.

[@luzystoldorn]

​@@pmclaughlin4111That statement is sooo true like I remember growing up and my grandma always stuffing zucchini with a mixture of rice, ground beef, fresh parsley, dill, diced tomatoes, olive oil and spices. Mix by hand and then simmer the stuffed zucchini in a pod with tomato sauce until it's cooked

[@keta2222]

FREE PALESTINE!!!

[@Oktopia]

The best crop from my garden this year was definitely some purple carrots. I can only imagine how they would bring that deep purple color to these dishes. They tasted amazing and got a size I've never seen in my carrot crops. I should try some of these dishes using them!

[@maureenbrown6610]

When I saw this episode I couldn’t believe it, I thought you were taking part in #OrangeTheWorld. This is a campaign by the UN of 16 days of Activism to highlight the problem of violence against women, which runs from 25th November every year for 16 days. Great episode. ❤

[@lisakilmer2667]

We were recently at a restaurant which served grilled veggies as an appetizer: yellow squash, zucchini, eggplant, and carrots. The charcoal flavor on the carrots was a real eye-opener.

[@biendereviere]

Beryl is slowly but surely turning into a baking BABE if you know what I mean ; daaaaang that carrot cake looks amazing 🧡🥕

[@TriBunny]

Movie: Babe Kitchen Sound Memory: The "ksssh-ksssh" noise of my mother washing rice before she put it in the rice cooker. I still have that rice cooker, and I wash the rice until the water is super clear, just like she did.

[@LishB]

21:08 Beryl! You commented that the giant carrots were sweet when giant carrots are usually more bitter. If you look at the carrot on end you can see how there's a center part and an outer part. The center part is bitter and the outside is sweet, so by coring the carrots you got rid of most of the bitterness and kept the sweetest part. 🙂

[@debim5647]

You should wash carrots first before peeling to remove any bacteria that may be on the outside. Same for watermelon or other melons. Wash your melons before slicing. If there is bacteria on the melon rind you risk contaminating the knife when you slice through the melon and spreading bacteria on to the fruit inside. Saw this on a safe food handling video for restaurants

[@AysKuz]

There is also the Turkish cezerye. It is like the better sister of the Turkish delight. It is made out of carrots and sprinkled with coconut shreds.

[@AmyAnnetteHenion]

I used to work in the produce department of a grocery store, and you REALLY ought to wash all your vegetables, even before peeling. Everything was filthy. Things would fall on the floor constantly, and who knows what sort of grime and bacteria the vegetables have encountered after picking and during transit. If you don't feel like washing your carrots before peeling, at least peel them over the garbage can rather than onto your cutting board.

[@anna8282]

I would at least rinse them off after peeling.... there will be cross contamination.

[@cryotankexpansion]

YES! Bolo de cenoura on your channel! Finally! YAY!!! But although the majority of us like brigadeiro frosting, I like a type of frosting that is liquid at first but as it cools down it gets a bit flaky from the margarine and the sugar. It is nostalgic and reminds me of my childhood. Also, bay leaves are a staple when it comes to cooking beans in our country.

[@silviastanziola659]

I make the more liquid, syrupy chocolate topping for carrot cake. The cake absorbs it better and the chocolate permeates the whole cake that way. The version with brigadeiro topping is good, but then the chocolate is only covering the top, the rest of the cake remains kinda plain.

[@cryotankexpansion]

@@silviastanziola659 Yum, that is a great option too!

[@donnasmith3197]

I never peel my vegetables because the peeling has a lot of fiber and nutrients in it, it also just saves a heck of a lot of time! With the big stuffed carrots, my Lazy ideal would be to treat the big carrots like zucchini boats cut them in half and then stuffed them no special tools needed😊

[@CurliQueCowGrrrl]

Hey Beryl, I am right there with you on Indian desserts. I want to like them, but they’re so sweet and I’d rather have more of the many other dishes. Rasmalai is my all-time favorite Indian desert. Love carrot desserts!

[@indianjanesmith]

Hey there! Not all Indian desserts are over-sweet. Try milk or dates-based desserts. I'm Indian but I don't have a sweet tooth (weird, I know) so I prefer sweets like kaju katli, sandesh, or rava laddoo which are sweet but not teeth-achingly so (ironically, gajar halwa is one of the sweets I don't like at all. Sorry Beryl 😂)Hope you'll give them a try. Happy eating!

[@lumesl]

Bolo de cenoura is my absolute FAVORITE of all time, so many childhood memories. But I prefer crackling chocolate frosting tho

[@andyleighton6969]

"I stole it, so it's mine now" The sound of sisterhood and, speaking as a bloke, daughters!

[@marinasalla3420]

I think you overcooked the brigadeiro just a bit haha nothing wrong with that tough, my husband loves brigadeiro exactly like that, but it could be a little more smooth, maybe you would like it better! I am brazilian and seeing you making bolo the cenoura warmed my heart!

[@lisapop5219]

Re vegetable peeling, it depends on the vegetable and the application. For example, I peel russets but don't peel red or yellow potatoes for most applications

[@hkandm4s23]

I'm a gardener so I always wash, only sometimes peel. If it's something like raw carrot for a salad I'll do both. I do not want e coli in my salad, but I'm less concerned of something will be cooked. I know there's plenty of poo in soil... I'll definitely wash my veggies every time 😊

[@katbastow9054]

first of all, BABE THE TALKING PIG! excellent movie. Second, the smell and sound of onions cooking always reminds me of meals with Nana.

[@tanglingheadphones]

Not my favorite vegetable, but I'm curious about some of these, especially the Hunter's Stew. That carrot cake came out so beautifully. And of course, very happy to see more Palestinian dishes! Love your channel so much.

[@kataszamel4525]

Hi! Hungarian here. Definitely try the hunter's stew, it's not hard to make and there are many slightly different versions, so you can make it the way you like. It is originally not vegetarian, because it is supposed to be smoother and runnier like a beshamel and it goes on top of wild meat, like deer, hence the name. But of course it's perfect just with the dumplings, and you can make it as thick as you like. Some people also eat it with pasta instead of dumplings.

[@tanglingheadphones]

@@kataszamel4525 Ooo, pasta sounds perfect. Thanks so much, I'll have to give it a go this holiday season. Sounds like a fun thing to try out during a cozy night.

[@michaelflinn7784]

In South Africa we do a carrot and pineapple salad. Very common in summer at BBQ's. Not my favourite but the rest of the country love it

[@nicoletaylor5297]

Babe!!!! I absolutely loved that movie as a kid❤❤

[@kjslibrarian]

Love carrots! One of my favorite recipes is a carrot blueberry salad - very easy: shredded carrots, fresh blueberries, sunflower seeds, olive oil, vinegar, salt and pepper.

[@markmallecoccio4521]

The sound that is nostalgically relaxing for me is knitting needles clacking together because of my grandmom. I think it's for a similar reason as the peeling of veggies: it is rhythmic and represents something warming/comforting to come!

[@seraphinaleann6596]

Whenever you talk about how you don't really like walnuts, Beryl, I'm always reminded of a sandwich filling we make at our house. I don't know if you've ever done an episode of "you won't find this recipe anywhere because I made it up, but this is how it's done..." My grandmother on my dad's side made up this recipe. It's a mix of walnuts, pickle relish, and black olives that are ground together in a food processor to make a paste and then mayo is added. There are no measurements; you just put in as much of each ingredient to make a sandwich filling that is the consistency that you like. We are vegetarians at our house but the consistency is approximately like a tuna fish salad-maybe a very smooth and creamy tuna fish salad perhaps. Sometimes we add ground up vegetarian hot dog. Green olives could also be used, or olives could be omitted altogether. I haven't watched enough of your channel (because who can get enough of your channel anyway because it's that good) to know if you've done recipes that were just randomly made up by people and are not actually part of a cookbook but if you haven't done an episode like that I think it could be interesting to see what other people's family members made up based on what they had on hand at the time. Thanks for sharing these great recipes with us!

[@seraphinaleann6596]

Ps. I live in the US and I currently live in Nebraska.

[@bjdefilippo447]

I love the idea of carrot cake and chocolate! And that stuffed carrot? I'm fascinated!

[@SilverNox]

“That’ll do pig.” Is a fun quote, especially for me. My sister and I had a big debate once because one of us always said “that’ll do pig” while the other said “that’ll do donkey” and we both thought ours was the ‘actual quote’. We eventually realized they are both correct, just one is Shrek and the other was Babe lol

[@CaseyOh]

I LOVE the carrot halwa! Sometimes I find it at Indian restaurants here, and it's so special. It's my favorite.

[@Kurogane72]

Babe, spoken by James Cromwell. 5 points please.

[@anjikita4893]

I love that movie! ❤

[@zeideerskine3462]

Bah, ram, ewe.

[@debiesubaugher]

Loved this episode! My dad was a machinist so he hollowed out stuff with a drill. We've drilled carrots, bananas, eggplant, squash, pineapple, etc. Made for an interesting childhood 😂

[@w.a.8829]

beryl - would strongly recommend eating carrot halwa topped with the highest milkfat % cream you can find, particularly when the halwa is slightly warm and the cream is cold (or, well, vanilla ice cream). superb video as always!

[@priscillad8]

Ahhh eeehhh bolo de cenoura, I sent an email with the recipe, I wasn't chosen, but I'm very happy that someone else was because it's a recipe that deserves to be known around the world. But better than brigadeiro, it is better to use the ich made of cocoa and butter. I got really excited about this

[@fabioshui]

Beryl! First off, love your show, specially when you go for vegan dishes. Secondly, Italian-Venezuelan here, bay leaves add a TON of flavor to any dish; it really must be the type of bay leaves you're using because here in the south of Mexico, where I currently live, one single smallish dried bay leaf added to a stew or sauce or beans is enough to really flavour it, and, if by some absentmindedness I add 2 of them, the whole thing just gets saturated with its flavour and aroma, almost to the point of ruining the dish.

[@cilleelleboe]

This was such an interesting watch!!! I cant wait to try making Vadasmártás! My mom and i looove trying new vegetarian dishes!

[@rolandpatterson5090]

I not only liked it. I Loved it. Thank you for a great presentation!

[@hbanana7]

Babe....one of my childhood favorite!! I still live by its philosophy.

[@DraconicMaiden]

This is maybe silly, but i love your sweater!! Also great colors for you!

[@mundovibes9715]

Loved this episode and the fact, that all recipes are kinda easy to recreate with things you already have in the pantry 😁

[@annasahlstrom6109]

I only ever visited Hungary once when I was 9 and we took a day trip to Budapest. What a beautiful city!

[@catherinekhalili4412]

I loved everything about this episode!

[@ninakaiser2930]

I am intrigued - stuffed carrots and the Indian desert with carrot. Every dish sounded and looked amazing! I usually don’t peel carrots and potatoes. Only if they aren’t looking too good anymore 😅

[@blur356]

Make sure to make it you will love it .....the more milk you use the more creamier it would be and we use khoya too in it

[@ninakaiser2930]

@ Thank you for the tip! ☺️

[@0_lv_0]

I'm definitely going to make that cake! 😋

[@sandrabraga7269]

I am 2 minutes into the video already laughing at Beryl and her tiny blender 😆 Beryl is Living dangerously!!!😆😆 Taking risks. I love carrot cake ( Brazilian here) and I hope it turns out good 🥕

[@DonniHenderson]

So, I too strongly dislike walnuts. I have been substituting pecans forever. It's a milder, smoother flavor that I truly love. So I may try the carrot salad recipe with pecan topping. I ADORE halwa!

[@tazzyhyena6369]

For me, the sound of sizzling in a pot or pan is very nostalgic. It reminds me of the times helping my family in the kitchen when I was kid.

[@stevo-dx5rr]

Thanks for this video. My 5-year old son is obsessed with rabbits right now and we’re really leaning into it to get him to eat his carrots. It’s working!!! 🥕

[@robylove9190]

14:44 Beryl, the nuts in this video look like pecans instead of walnuts.

[@wilyweaver]

In the shot with all the ingredients it looks like a mix of pecans and walnuts in the bowl. Maybe she didn't have enough left to do all walnuts so she subbed some

[@jmckee454]

Yes these are pecans

[@MichaelEdelman1954]

Those stuffed carrots are found across the Mediterranean and neighbouring countries. Greece, Turkey, Armenia, Lebanon, Syria, and elsewhere.

[@amyh6358]

Great episode! I wash carrots and do not peel them. I also never use or buy shredded or baby carrots. Always wash all veggies and fruits. For me it's a MUST. Raisins and carrots go together like bread and butter. ❤❤ Love from Nebraska 😊

[@ourgeorgiasuburbanhomestea6309]

I dont peel carrots or potatoes. I take a scrubby to the outside to remove any roots and dirt and then use them like that.

[@Frogdog0007]

They say most of the vitamins are in the skin i like skin on carrots

[@ourgeorgiasuburbanhomestea6309]

@@Frogdog0007 exactly, the same for potatoes. I kind of invented a potato recipe that singer Mick Jaggar fell in love with and insisted on having (I"m told by the traveling chef that used my recipe) on all his stops. Problem is you cant always get dried Methi. I leave the skins on the potatoes. Bake them to almost done... they are still firm enough to cube without them crumbling... then I fry them in ghee and as they turn golden brown I powder them with a mixture of dried Methi, oregano, red pepper, salt and pepper. *put the spices in a grinder and grind into a powder) Fry that a few more minutes and serve. Your house will smell amazing and you'll eat entirely too many of them in one sitting.

[@Frogdog0007]

@@ourgeorgiasuburbanhomestea6309 Wow that sounds good especially with lots of salt lol. I can imagine how nice that'd smell.

[@ourgeorgiasuburbanhomestea6309]

@@Frogdog0007 we volunteer helping refugees and a little Afghan girl comes over and asks for it. I taught her how to make it :)

[@Frogdog0007]

@@ourgeorgiasuburbanhomestea6309 That's amazing. You seem very resourceful. Being able to cook is an excellent skill. You sound like me a little in regards to being inventive in the kitchen

[@sierradalton3352]

So excited for this one ❤

[@ReenTheBean]

Before you brought out the food processor I was going to suggest getting one and using it for grating carrots.But you figured it out! Efficient, fast, and safer!

[@shanaazsondayshaz7331]

Hi there Beryl🌸 I love your show and eagerly await new episodes. For the vegetable coring tool, they are available on Amazon but there are slightly different ones called vegetable drills which solves the problem you encountered about how to get the core out. With the vegetable drill it's no longer an issue🎉 Happy holidays 🎊

[@piaggio]

I was so curious how you were going to stuff them! Well done and thanks, Lexi!

[@ErinShep]

2:26 risky behaviours if you were in my house you would cause war, we have a long standing argument over the legitimacy and authority of the ‘max fill’ line I personally take it as a suggestion that can be disregarded if necessary but my sister often gets enraged by this 😒

[@Branwhin]

Nice timing Beryl - I've got an absurd number of carrots I need to deal with, lol. The big bag was cheaper!! I just need to make sure I eat them all. Munching them with hummus is delicious, but... Hmm. I like that carrot and yogurt salad. A friend once brought one to a pot-luck that was similar, carrots with a creamy dressing (more mayo and sour cream I think), with raisins and red onion. Might try this one with raisins instead of walnuts.

[@summerf3022]

I came to the comments before commenting my own thought of where that quote came from - I was SO SURE it was Shrek except I don’t remember him saying it to any pig lol 😂 but I also knew that I 100% knew it was from a movie that I knew well because I’ve said this exact quote myself many times… finally realized it’s from Babe thanks to another smart person here that commented it correctly 😅 too funny!! Also these all look delicious and interesting, I love these episodes so very much and get so excited when there’s a new one!!!! You and Emmy are the only 2 people on all of KZbin that I watch “reruns” of while waiting for something new to come out 🤣🩵

[@philoctetes_wordsworth]

6:13 Fairly recently, I saw a Cuban man prepare his grandmother’s butternut squash cake, in a baking competition. It was supposed to throw him, but he won the round!😋😋😋😄

[@anahidkassabian4471]

Always keep the peels on-loads of taste AND nutrition!

[@LoriCole-q3u]

Carrot pudding (my grandmother called it "Carrot Kugel" but it isn't really a kugel since it doesn't contain eggs) is part of the Ashkenazi Jewish tradition. It was served as a side dish, but is really sweet enough to be a dessert. My grandmother made it in a ring mold (a Bundt pan works fine too, or a square casserole for that matter) and then put steamed green peas in the center -- very colorful!

[@elvisflees]

8:18 that eye jumper is amazing

[@DaRazorback]

The chocolate topping is the national dessert of Brazil by itself which is usually formed into balls and you can even get it at McDonald's in Brazil. It is super rich.

[@BoyProdigyX]

I love №1, the cake, but I gotta say, I would have to make a ganache instead. It's not only SO much easier and faster if you do it in the microwave, but also you get to choose exactly the chocolate you want, complete with the original fats and oils from the beans… and if I'm doing that, I might as well just use shaved chocolate in place of the jimmies. I bet shaved white chocolate would be nice! 🤤

[@rolandpatterson5090]

I apologize for all my comments, but this is a very good podcast! Oh, leave the peels on.

[@Zees_cooking.]

The moment I saw carrot episode, I knew gajar ka halwa must be there. Love from Pakistan. Its absolutely adored in Pakistan too. 🤤

[@RimjhimPoddar-t9n]

Beryl I have been watching your videos for a long time but never commented. I know you've said that you don't like Indian desserts and I respect your preference( tbh it broke my heart) but I have a suggestion that you SHOULD try Bengali Sweets(always take recommendations from local Bengali people before trying), especially from K.C. Das sweets if you ever come to India and visit West Bengal(It's my favorite place to have sweet treats). I hope it may change your perspective towards Indian Sweets. Hope this comment finds you.

[@GothCookie]

excitinggg!! I love carrots!! The Dutch make it into Hutspot- or carrot and onion mashed potatoes

[@AyushkaMange-nx3zp]

Hi Beryl! I would recommend you to try out more of home made Indian sweets. As you said you can control the sweetness, and trust me, the right amount of sweetness and Indian desserts are heaven. I wish I could feed you the ones made at my home.

[@fraupoppy]

When I saw you rolling the dumplings I thought: maybe a stale bread Episode at one point? You did this Zero waste Episode but leftover bread is very common ingredient in so many dishes that it deserves it's own episode

[@jacquespoulemer]

Hi Beryl, Now you know not to overfill your bullett. you could have taken half the carrot mixture out and put in the 3 eggs...you had to use the bowl anyway for the dry ingredients. That'll do Pig is from Babe. for the bulgarian dumplings, wet your hands and it won't stick so much. Some flavors are there (like the mustard), to give a boost to other flavors in the dish. The Parsnips and the Carrots. The Mustard has vinegar which gives the dish an acid boost. We're used to mustard being so dominant in sandwiches, but in soups and stews (Think of indian spice blends) it's less so. More roughage is always better.....I don't peel if I dont have to. Yay Carrot Halwa Jacques Mexico hugs to everyone over there....

[@Pammellam]

*That will do, Pig* , is from the movie BABE! I love Babe! Such a sweet pig!

[@ekin7991]

I believe nobody has written yet but when doing turkish mezze you can also cook the carrots in olive oil to make them softer and sweeter. Also them will soak some yoghurt and make the texture pretty different. Also you dont have to put walnuts you can just eat it plain or just with paprika butter.

[@geezygee]

i used to be a server trainer in fine-dining restaurants, and whenever i would get someone new to the whole "describing foods" side of the sales position, i always start with - think of a raw carrot. supposedly everyone knows what a carrot tastes like, cuz it tastes like a carrot. But stop and think about the texture, where it sits on the pallet, the changes that are made when it's no longer in it's raw state, and so forth - it's definitely a hard but worth while exercise and one i'm extra grateful now, as i have lost about 70% of my smell and taste since 2021 (long covid)

[@geezygee]

also, you're cutting into the "dirty side" of the carrot, and dragging that down the "clean side" when you peel a dirty carrot. if you clean other veg, cleaning the carrot isn't that much harder...? ;)

[@calmcatalystofchaos13]

I squealed when the cake fell out of the pan looking perfect 🤭

[@DoggerDogger576]

That tool Beryl uses to core the carrot looks a lot like a wood -gouge. They come in different sizes. You would find them in the hardware store or a hoppy shop or a wood carving shop. I don't have one so I can't say if it works or not.

[@melukar]

My husband and I just watched Babe last night!

[@lenalyles2712]

I always wash root vegetables, but if roasting I don't peel. Depending on the type of walnuts you have different taste. If making cake or cookies I scrape some of the skin off and it will improve the flavor.

[@LisaHoneychan]

It’s from Babe! One of my favorite movies!

[@anantakadine4825]

Rasmalai and carrot halwa are literally my 2 fav Indian desserts too. everything else can be too sweet

[@JanetBrown-px2jn]

Try Balushahi that’s a tasty, not so sweet Indian dessert, I like to eat it with sour cream, but you could use unsweetened heavy cream. I also like Kalazam similar to Rasmalai but I think better.😊