Notes: Avoid overcrowding the oil; fry 6-8 pakoras at a time to maintain temperature and crispiness. Use fresh, local Ontario carrots and onions for maximum flavour and sweetness. The chutney can be made ahead of time and stored in the fridge.
By Meaghan
Carrots and onions make up the flavourful base of countless recipes, and are staples in many kitchens. They are budget friendly ingredients that, when stored properly, can last for a long time before going bad. Simple storage tips and getting creative with how you use these staples can help you stretch your dollar and reduce … Continued
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Tip: If using larger carrots and/or parsnips, you may find their core slightly woody in texture. This will not enhance the salad but can be saved and added into a soup or pasta sauce to avoid food waste.
Tip: This recipe works well as a cake. Simply pour batter into a round 10-inch (2.6 L) cake pan and place in a 350°F (180°C) oven for 1 hour or until cake tester inserted into centre comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for the cupcakes).
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod! NOTES: This pudding is best enjoyed the same day it’s made.
Recipe by our brand ambassador Susan of Rhub and Cod
