Simple carrot mash with balsamic glaze gravy and vegetables = easy midweek meal
Happy Monday everyone !
This bowl full was so lip smacking good. I’ve been doing glazes here and there without great success as without the honey it was hard to get it tasting any good. This is an awesome version that I thoroughly enjoyed eating, luckily I’d make notes in my trusty notebook as I did it as I had a feeling I was onto something when I put the raw mix in the saucepan. It’s a one pot wonder just throw all the ingredients in, cook for ten minutes then let cool a little. That’s it. The carrot mash is also pretty good, I am still so so sick of cauliflower, but you could definately sub the cauli mash for this too.
So, a basic meal, awesome one for beginner cooks, definately a weeknight cook up for sure. Carrot in one saucepan boiling away, gravy in the other, veggies in the microwave or another little saucepan.
The glaze will keep in the fridge for a week at least in a sealed container.
Enjoy 🙂 Joni ???
- 1/4 cup balsamic vinegar
- 2 tbs tomato paste
- 1 tbs Dijon mustard
- 1/2 cup vegetable stock (or chicken or beef for non-vegans )
- 1 tbs Stevia powder
- 1 tsp gluten free soy sauce
- 1 tsp garlic, minced
- Pinch cinnamon, to taste
- 4 carrots, peeled and roughly diced
- 1 tsp garlic, minced
- 3 cups vegetable stock
- 1/2 tsp cumin
- 1 tsp olive oil
- Whisk together all ingredients in a saucepan. Bring mixture to a boil for 10 minutes, stirring every few minutes. Mixture will thicken. Taste and adjust the sweetness adding more stevia if too tangy for you.
- Bring the stock to the boil in a small saucepan. Add carrots, cumin and garlic. Boil for 15 mins until soft.
- Drain and blitz until smooth. Add 1/2 tsp olive oil and blitz again as it gives it a creamy and smooth finish.
- Serve with steamed or stir fried vegetables. In the recipe picture are sliced leeks, sliced mushrooms and zucchini battens done in spray oil and 1 tbs stock from the carrot and braised until nice and soft.
- Mash freezes well in portions, just whip again on reheat with a whisk or fork.
- Gravy keeps well in fridge in a sealed container for at least a week.
- You can also add any herbs or spices to your gravy.
Kat
March 3, 2016
I don’t normally leave a comment, but I have to say a HUGE thank you. Your recipes have made Optifast a breeze.
The balsamic gravy is a star. So good.
Joni Condos
March 5, 2016
Thank you Kat ! Joni ???
Michelle Ferguson
May 30, 2016
I am day 4 of Optifast and need something amazing, going home to cook up this one!!! YUM!!!!
Joni Condos
May 30, 2016
Great ! Do it for sure & enjoy every mouthful ? Joni ???