My New Favourite Carrot Recipe!

[@JimLambier]

35 years ago, I was walking my dog and saw that someone had left one of those Braun food processors at the curb for garbage pickup. I took it home and discovered that a belt had come loose. I put the belt back on and it has never broken down again.

[@carolanncamp754]

Score!!

[@KateMondor]

Still using my Magimix, that my Grandmother bought before I was born. 1971. Still going. Lid switch dies a while ago. They don’t make ‘em like they used to.

[@tiredoftrolls2629]

I have my Oster from my mother's 1970s kitchen. I would still use it, but a pin bent so I can't get the lid on and off. I have worn out 2 newer food processors since and wish I could get the old one repaired. The motor is so strong!

[@applegal3058]

That's a lucky score!

[@alvareo92]

@@KateMondor Not good for business for the machine to last some decades!

[@necogreendragon]

I am here for the sequel to yesterday's cliffhanger.😁

[@Chipper6032]

Me too

[@heidiedelman6840]

Me three

[@puggirl415]

I have 40 year old food processor as well. It’s a Cuisinart I bought in 1985. I’ve had to find a new bowl a couple of times but the motor has never broken down. It’s not great to look at anymore but I have a magnificent set of accessory blades for it and that alone makes me keep it. I won’t replace it until I have to. I just want to see how long it lasts. It was the first appliance I ever purchased at 23 years old. Nice to know I’ve purchased one item that lasted.

[@ivanadams3809]

You guys make me look forward to Sunday 👍

[@lesliemoiseauthor]

😊 I love how Glen made this recipe with his own adjustments.

[@Ottawa411]

It shows that he is a confidant cook.

[@darrellbedford4857]

And his exact measurements, yet it always (maybe 6 or so failures) works out great. I wish I could cook like that.

[@Ottawa411]

@@darrellbedford4857 I am better than I used to be, in part because of watching people like Glen, but I am not in his league.

[@Lamby24]

Had a similar recipe from my aunt for Christmas. Grated carrot and swede; a touch of orange juice and cream with a bead crumb topping. A family favourite

[@lindacooper9320]

What's the recipe?

[@hippeastrum]

@@lindacooper9320 whatever quantities you like of carrots and swede. Simmer until tender, mash with butter, add salt and pepper. Beautiful paired with roast beef, (or any roast.) I grew up eating this since 1950.

[@HealthyDisrespectforAuthority]

The only reference I have for a swede is a person of Swedish descent. That can't be it.

[@akinpaws]

​@@HealthyDisrespectforAuthority Rutabaga, in the US.

[@Lamby24]

@@lindacooper9320 It is 1.5 lb grated Swede and 1 lb grated Carrot fried for 10 mins on a medium heat in a generous tablespoon of butter and seasonings. Add 3 tablespoons of orange juice and 250 ml cream and cook for a further 5 mins, transfer to a shallow baking/casserole dish (glass or ceramic usually). Toast off (in a pan) 0.25 lb fresh bread crumbs and 0.25 lb oats in a generous knob of butter, season and add a tablespoon of finely chopped parsley and spread on top of the swede and carrot. Grill or bake until toasty and hot through (20 mins at 180 C should do it)

[@susanboon4605]

Still using our Braun processor which we received as a wedding gift 38 years ago. Love it! Will try this recipe - I love any recipe that I can remember without the book the next time around.

[@jrochest4642]

Old Braun ANYTHING is worth its weight in gold. They are so well built that they never die.

[@Sarah-qt3vi]

I have a 40 year old cuisinart! Short on attachments, but the engine is a beast. Still in use. Re the recipe - I realized it is very close to one in the I Hate to Cook Book. That recipe calls for julienned carrots and green onion - otherwise essentially the same. Bakes at 350 for 45 minutes, and the author notes that "the carrots stay crisp, and the dish looks quite polite."

[@NanaPapa123]

Thank you. That's such a hilarious cookbook, isn't it?

[@virginiaf.5764]

I just posted about my 40 year old Cuisinart, too! There are always lots of attachments available on eBay but I very rarely use anything other than the grater.

[@janetj471]

I still make the tomato and onion salad from that book and I try to follow the author’s advice not to serve another country's dish to a native of that country. It’s seldom successful.

[@Sarah-qt3vi]

@@janetj471 is it Fancy Sliced Tomatoes?

[@Sarah-qt3vi]

@@virginiaf.5764 Thanks for posting! I'll look.

[@midhudsonmarketing6484]

I do enjoy the natural sweetness of both onions and carrots. The butter I'm sure also enhanced. And the blend of sour cream and cream probably cut the sweetness a bit. Overall, it sounded great and I'll be sure to try it. I also like that you grated without peeling. Another option would be to use an immersion blender to make it more creamy after cooking. . I like the simplicity of this dish. Thank you, Glen. - Marilyn

[@janicehubbell7666]

I’ve had my Braun for almost as long as you’ve had yours and wouldn’t trade it for any other brand. Love it.

[@clairewright8153]

I remember my mum making mashed carrots and parsnips, it was one of my favourites so I think I might give that a go. Thanks for sharing another tasty recipe.

[@alanblott4559]

Thank you............ Simple but good. Sounds like a keeper.

[@ericbrown3247]

Nutmeg. I'd add a bit of nutmeg.

[@sgmarr]

Cloves would be better!

[@jenniferstrover1276]

* Townsends entered the chat *

[@georgH]

I really love your channel, looks honest and down to earth, and I enjoy your commentary a lot. That's how KZbin used to be. Thank you, Glen!

[@redoorn]

i have been off work for my family's Solstice Adjacent Holiday and took this opportunity to retrieve my 50 year old pioneer stereo from storage. happily the dusty ol' junk fired right up so i could listen to the vikings beat the pack this afternoon. a bittersweet experience. old stuff(food processors, cookbooks, stereos) can be good stuff.

[@gummybread]

That quick glimpse at the end of last episode made me question what the heck was going on. Visually I thought it was going to be a *rough* dessert. I’m glad the, instead savory, dish turned out surprisingly well for how relatively simple it is

[@SeanFedorowich]

Love that Braun food processor. We still have ours from 1993, it still works great.

[@sgmarr]

My first Processor was a Moulinex. I used it like a bulldozer in the kitchen! Loved it! I even figured out how to use it to mix my large bread dough batch. Used to literally have it rocking and had to hold it down! 😂 It still worked fine, but when I moved, parts were lost on me! I used it to also simplify my Canning Individual Chopping. Sure was a handy tool

[@joeyhardin1288]

Thank You. HAPPY NEW YEAR.

[@wendysumner8899]

I also have a 38 year old Braun food processor that still is my go to for lots of recipe prep!!!!

[@asdisskagen6487]

This looks like a winner; I am constantly looking for ways to make carrots which are "outside the box." I will be making this dish soon!

[@daneekaplan4284]

Funny, I never cook carrots- we eat them raw In salads but never as a hot side. I found a carrot recipe from/for the Oonie pizza oven and it is simple and so delicious. It's just oil and rosemary heat in the oven, add carrots and more rosemary, cooked till golden, add maple syrup and cook 3 min. I did it in my home oven at 400F because I was making pizza in my Oonie. Everyone wanted the recipe.

[@vrccim5930]

Thanks. This looks good. I like my carrots soft so I will go the full 40 minutes. Happy New Year!

[@tetchedistress]

A simple dish is always the best for comfort food. This one works. I'm sure it will be a family favorite from now on in my home. Thank You.

[@christinedarrock8486]

I have the same Braun food processor and I totally agree with you! I've owned other makes, but this is the one I always pull out and use.

[@sshirleyks]

I hate cooked carr 8:36 ots, but I love Glen and a Julie, so I'll watch anything they put out and I'll get something good from it, guaranteed. Like that you can mix sour cream and sweet cream. What a concept!

[@christinablenkhorn2931]

We have a family favourite carrot recipe from Harrowsmith - Zesty Carrots. The sauce the carrots are baked in is shredded onion, horseradish, mayo, salt and pepper, topped with bread crumbs and baked. Yummm

[@sinocte]

This would be pretty easy to turn into a one pot meatless dish too. Couple diced or shredded potatoes in the mix, and then expand the seasonings (For me and mine, I'm thinking garam masala)

[@erinuber2881]

That looks tasty! I have a recommendation if you're willing to experiment. Try adding some garlic in some form - maybe a small amount of garlic powder, or some finely chopped garlic. I have a recipe for pureed carrots which is surprisingly good, and it uses garlic, chicken broth, salt and pepper. It's so savory and delicious. The garlic is so good with the carrots. Happy New Year!

[@peacefulgarden]

I have the same food processor and I love it too! Never let's me down 😉 Love this recipe, can't wait to try it ❤

[@didisinclair3605]

I generally hate cooked carrots, but this looks so good I'll give it a try. Perchance shallots rather than onion...Thanks Glen!

[@ginya15]

I had one of those Brauns for about 30 years till it met an unfortunate accident. I still miss it.

[@virginiaf.5764]

Ebay is a great resource for vintage (well-made) kitchen appliances.

[@shoguntanaka]

Thanks!

[@adelechicken6356]

This looks so good, I'd probably do a bit less cream, cook 5 minutes longer with the lid off and then scatter a few chives or green onion tops, sliced very thinly.😊

[@markswayne6326]

I make a similar recipe from Refika's kitchen. It uses yogurt instead of cream and you cook it in a skillet and IIRC there's a little garlic in there too. It's excellent. I expect this has many of the same excellent qualities. Looking forward to trying it.

[@winterstar4813]

very nice i would have used the sweet cream in the oven and topped afterwards with a dollop of sour cream. since i live in the SW of us i would have added green salsa lol

[@nancymoore8949]

Will have to try this recipe. If I see a Braun food processor while trolling thrift stores I grab it. They are the best! And I go through food processors fast.

[@virginiaf.5764]

They can usually be found on eBay as well.

[@RickD5468]

When I lived in Korea, I had a friend dating a Russian student, and we would all go out to a Russian/Uzbek restaurant once ot twice a month. They had the best savory carrot dish I have experienced, but no cream in it at all.

[@jamestboehm6450]

Funny,,,, but i have carrots and onion on the stove. An addition to beef and pork casserole with noodles. At 64 that is a comfort food my Gma made 50 yrs ago. I'm definitely going to try this recipe Glen. Thanks.

[@kathyb2201]

I have and use the Braun food processor my sister got as a wedding present in 1984. I had no idea there were so many of us still loving them!

[@lorassorkin]

I grated carrots 2 days ago in my new Cuisinart, which made me miss my old cheap food processor. It idid a much better job. I will forever mourn the loss of my Braun coffee maker that lasted nearly 30 years.

[@gabriellew6467]

Up to now I have never cooked a savoury carrot dish without adding a pinch of sugar. This will be a first

[@bradmcmahon3156]

I suppose it depends how sweet your carrots are. I'd add a pinch of sugar if it needed it.

[@TheDriftwoodlover]

Sounds good and something I’ve never seen before. Off to watch the beef ribs video.

[@maryderleth7860]

I made the tonight and it's delicious!

[@JamesPotts]

I can't wait to try this. Though I'll go closer to the 40 mins (yep, that's my thing 😉).

[@phyllisreinking4208]

Me too. I like raw carrots to be very cold and crisp (refrigerated in a ice water bath) but I want cooked carrots to be quite soft all the way through.

[@anthonydolio8118]

I think that dish was good because you did very little to alter the carrots, which are good on their own. I have fallen in love with eating raw "baby" or "petite" carrots. I can't imagine doing anything to me to make them better.

[@bartofilms]

I think Hatch or other fresh mild green chili would compliment the carrots and sour cream. Can't wait to try this one.

[@ameriscm7351]

that food processor is amazing!

[@JHermanson]

I have that exact processor, love it

[@jrkorman]

I will be trying this one - WITHOUT the green pepper - Just doesn't sound good - you go first. Love that you went half and half with the cream, was hoping you would. Only thing I'd add is fresh ground celery seed (1/2 to a teaspoon) as it's something I love with carrots done in this fashion.

[@scottclay4253]

Interesting, thank you!

[@adsrentals]

I think I would try it using cream cheese, touch of curry powder and a pinch of cayenne. This was a good follow up to yesterday's ribs!

[@wmschooley1234]

Glen: I'd "made it my own" by adding ginger. Wife and I have somthing similar to this we call "baked mashed carrots" Same basic cooking technique with sour cream but baked longer to where some of the carrots are like mashed carrots and some of them are still shredded carrots. Interesting texture contrast on the fork. Add some salt, pepper and butter and we're good. Respectfully, W.S.

[@33tcamp]

LOL, I have that same food processor. I got it in 1987 so 38-ish years old. Still works fine.

[@Your.Uncle.AngMoh]

A simple side that will go really well with those ribs. Perhaps add some garlic and/or mustard to the cream for a little extra flavour.

[@heathernolan902]

When I saw that food processor, I knew what was up. After killing a few ‘high end’ food processors, my sister gave me her ‘Big Oskar’ which her mil gave to her. It’s a BEAST!

[@TheFlyingGerbil]

I think if I made that to go with a roast dinner I’d put the excess cream into the gravy, I think it would be really tasty.

[@pamelaspooner7183]

Sour cream stirred into roast drippings is a fab sauce.can save a dry pheasant, for sure!

[@drokkerelq]

Hey, I have the same food processor. About the same age as well.

[@LuicaHanton]

This feels like a “I didn’t have eggs” version of the recipe theres so many differences but I’m glad it worked out I’d probably give this a go with a nut roast or seitan braid

[@elidiederich6352]

Glen have you or do you plan to make a cook book? I would love a book with the history, technique, and recipes that your videos give.

[@hrhneenerita]

we often had creamed carrots growing up mom would add some brown sugar once in a while but usually it was just like what you made then to eat them we would with our forks mash them up and put some extra butter on them

[@georgH]

Agree on that food processor, had the same in Europe for maybe 30 years, but it fell down too many times and regretfully had to replace it.

[@georgH]

I meant channelS

[@aslpinon8514]

Looks lovely. I make something similar but I add cider (brut) and pepper. No salt, it does not need it I think.

[@cindymichaud7111]

Looks delectable! ⚜💖✝

[@erinchamberlain1315]

Always looking for a new or interesting side dish❤. We enjoy our carrots so mushy that it's almost mashed potato consistency😂. Going to give this one a go

[@grahamrankin4725]

I would add the green pepper cot color as well some herbs.

[@leneeanderson4848]

Hm... If I put shredded carrots and greek yogurt with some spices and maybe a little bacon bits and baked it off in a tiny corning ware dish if that would work to make it lower calorie. I'll have to try it!

[@teresajarkowska5792]

That looks so good. Definitely one to be tried. PS I still use my Braun mixer bought in 1975 - no way as well used as your food processor but I am hoping it will see me out.

[@jonathanhaehnel5421]

Glen looks really in Shape these days!

[@llchapman1234]

I probably would add some yellow, orange or red bell pepper. Glenn's right; the flavor of green peppers would fight with the carrots 🥕 😋

[@heidiedelman6840]

I think I will try this tonight

[@hull294]

I might have tossed a clove or two of squished garlic in with the onions to fry & finely chopped a green bell pepper just for colour mainly.OR added some bacon bits OR topped it with some cheese OR all of the above

[@lorrainevanheteren6115]

It’s so true that they don’t make things like they used to. I have a brand new cuisinart food processor in the basement because my 36 year old Braun is so much better. I just have to hold the lid down as it’s processing because the locking clips have broken off.

[@paulshouse524]

Minced green chilli would be good.

[@TamarLitvot]

I'm a huge fan of sour cream. But I've watched you use sour cream in many recipes and am shocked by how thick and cheese-like your sour cream is. Didn't realize that Canada was so different from the US in sour cream type. It looks delicious! Wondering how those recipes would work with the notably thinner sour cream we have here in the US (or at least east coast/mid-atlantic US). BTW, my mother's parents, whom I barely knew, were immigrants who had a dairy store, which in the 1900s did NOT mean ice cream. They had milk (which they delivered), and other fermented dairy products like sour cream and pot cheese. So it's not surprising that in my house growing up we always had sour cream and cottage cheese.

[@PUTDEVICE]

when i saw this i got an idea. maybe you should make a carrot gratin. 1/4 inch thick slices. a little garlic, som union. salt and pepper with a little cheese on top like on a potato gratin.

[@spencergray6815]

You had me at carrots

[@sandyfarrow7752]

Come Sunday morning, there isGlen, Julie and Chicken.

[@YaNKeeR_]

First! Happy Sunday! 👀

[@jjonsolomon]

Good call on the green peppers. I think sweet or smoked paprika would have been a good substitute though

[@manatoa1]

"Made in West Germany" is always a good thing in my experience

[@unclefrogy743]

yah maybe a little more then 1/3 cup of the cream. Looks like an interesting dish. What if instead of the green pepper you subbed a jalapeño chili and added a little garlic

[@rabidsamfan]

This made me wish I weren’t allergic to carrots. But I think I can find other ways to use the notion of half sweet and half sour cream in a dish!

[@AmyDonohue]

I got a food processor on my wedding day in 1992. I still have it, though we divorced in 2002. 😂

[@zonacrs]

I think this would be great using sweet potato instead of carrots. Perhaps half each.

[@GaryBoyd02]

It's a creamed veg really isn't it. That would work with most vegetables like broccoli or Gai lan or cauliflower with a bit of nutmeg. I like the method and I think they used to cream alot of vegetables back in the day of that cookbook oh and kolhrobi would be excellent that way as well. It is veggies with some fat essentially.

[@billpeet1976]

I sense that Jules is not quite as won over with this recipe as Glen is, even beyond the amount of cream. I'd probably add some more flavorings in there.

[@applegal3058]

Maybe add a beaten egg into the cream to help give it more body and make a carrot custard of sorts?

[@kcinca5410]

I will definitely try this one. I wish I had the recipe last night to serve with my Christmas leftovers. Maybe for New Years. I'm still trying to decide on a veg to go with my lamb and Mostarda. I love my Staubs and I do as you did with many recipes. Why dirty multiple bowls and pots if there's no need to?

[@cathyfield4765]

I can't lift the cast iron cookware, but my old cornflower corning ware goes from the cook top to the oven like this. I really appreciate having less to clean up.

[@Ottawa411]

When I heard 40 minutes I got nervous. I do not like to overcook my vegetables. I aim for what I have heard called crisp tender. I imagine crème fraîche might go well in that dish.

[@VerucaPumpkin]

i'd eat that!

[@thebitterfig9903]

Any time I see baked shredded carrots, I think Tzimmes, but this seems to be seasoned pretty differently.

[@pennytine3657]

I’ve recently inherited a stack of old cookbooks and realized that I’m not sure what is meant by green pepper. Modern me thinks of a bell pepper but a jalapeño makes more sense at times. I’m assuming you’ve probably discussed this before, but if not, I’m curious as to what your take is.

[@cleementine]

I would assume they mean unripe bell pepper.

[@Simsane]

Your sour cream is really thick looking, it almost looks like ricotta cheese. I can't eat sour cream at all but I can definitely make this with regular cream.

[@GlenAndFriendsCooking]

It’s exceedingly hard to find a ‘real’ sour cream (Just cream and bacteria), but this one brand available where we live is great.

[@Cathy.C.]

@@GlenAndFriendsCooking which brand (I'm a GTA'er as well).

[@GlenAndFriendsCooking]

Gay Lea Gold - They bought out Western Creamery and changed the name to Gay Lea Gold.

[@Cathy.C.]

@ thanks!

[@shoguntanaka]

Do you have a copy of the Edmonds cookbook from New Zealand. This cookbook was first published in 1908 and is still published as of 2024. Over 3000000 copies have been sold.

[@megroberts4300]

What size is the Staub casserole you cooked the carrots in? I have bigger one that I LOVE but it’s a bit too big for day to day cooking for my husband and I. I’ve looked on the Staub website and only see the larger one! And BTW I recognized your food processor instantly! I have the same one and it’s a true workhorse - it’s seen hard use for 35+ years and just keeps going.

[@thelegion_within]

does anyone else think it's weird how sour cream is solidified but sweet cream is liquid?

[@Gussgubbalubbage]

I was wondering if you have ever shown your collection or have plans to?

[@adoptsalot]

If you cook the cream long enough it turns creamy almost cheesy, much like creamed onions.