Delicate wafer-thin rounds of fresh carrot steamed till tender-soft, then tossed in a light shallot and pink grapefruit sauce!

Serves 6

2-1/2 c. very thinly sliced carrot rounds, 1/16 inch thin (no thicker), about 4 lg. carrots

4 T. margarine

3 shallots, peeled and finely chopped

1 c. juice of fresh pink or ruby red grapefruit, strained

2 T. light brown sugar


Steam carrot rounds till tender (softly pliable, but not broken). Remove from steamer, place in bowl and salt lightly. Do not toss. Set aside.

In medium skillet, over medium-low heat, melt margarine. Add shallots and saute till very soft.

In small cup combine grapefruit juice with brown sugar. Stir till sugar dissolves. Add to skillet, stir well, raise heat to medium-high and cook, stirring continuously, till juice reduces by 1/3rd.

Add carrot wafers to skillet, salt as desired and stir to evenly coat. Cook till heated through and a little more sauce evaporates. Remove from heat immediately and serve as a side dish vegetable.

Notes: These delicious little wafers will bring you high praises from your guests.

Do not overcook carrots; they should not be hard, but just soft to the tooth. And, thin is the key here.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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