Attempt these two deliciously festive recipes that includes yummy pomegranate molasses.
Roasted Carrots (aspect dish for 2-3, anytime of day)
3 small bunches of varied carrots (McGrath Farms)
Maldon Salt, to style
Pomegranate Molasses
1 cup glazed crimson walnuts
½ cup pomegranate arils
Preheat oven
Wash and trim carrots (we like to depart a little bit of the greens)
Toss with a tablespoon of olive oil.
Place on sheet and sprinkle with salt
Cook dinner for 15-20 minutes.
Serve with pomegranate arils and molasses.
Pomegranate + Butternut Squash In a single day Porridge (serves 3-4)
¼ cup pomegranate molasses
½ cup pomegranate arils
1 cup glazed crimson walnuts
2 cups butternut squash
1 cup hemp milk (or no matter milk or milk various you like)
1 cup buckwheat
For porridge
Add 2 cups of water to 1 cup of buckwheat.
Depart in a single day.
Within the morning add 1 cup of hemp milk to the buckwheat and heat.
In one other pot, heat the butternut squash.
Serve with glazed walnuts, pomegranate molasses, and butternut squash (recipes under)
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Glazed Walnuts
2 cups walnuts (we selected fairly crimson walnuts however common walnuts will do)
¼ cup honey
1 tbsp butter
Cook dinner on medium warmth for about 5 minutes. Stir to coat.
Take away from warmth and let cool (ideally on a fantastic mesh drying rack in order that any extra syrup can drip off).
Butternut Squash Juice + Pulp
1 butternut squash
2 carrots
2 pink girl apples
1 knob of ginger
Juice squash and carrots. Reserve the pulp.
Juice apples and ginger.
Pressure juice and add the remaining foam and liquid to pulp.
Drink juice and smack lips – ahhh!
*In case you aren’t planning on making juice, you possibly can take the identical above elements (except the ginger), prepare dinner till smooth after which puree with blender.
Pomegranate Molasses
2 cup of pomegranate juice
Juice of a cara cara orange*
¼ cup honey
Cook dinner on medium warmth, stir in honey and orange juice.
Cut back warmth to low.
Cook dinner till diminished to ½ cup.
Let cool.
*This recipe is on the cusp of a syrup and molasses. If you’re planning on conserving it in fridge for longer than 30 days, it’s best to use lemon as a substitute of orange.
nommy nom nom!!
Recipes developed by Bethany Harris for The Jungalow
Pictures by Justina Blakeney