This dish comes straight from one of my favorite cookbooks, Panderina
Soumas' Soumas Heritage Creole Cookbook. Additionally, the recipe
honors Panderina's grandfather, Charles James Soumas - her Creole
connection. Legend tells that when "Grandpa Charlie" returned
from sea, he would catch a cab home from the French Market docks.
He would be sure to wear his cap tightly over his head so as not
to show the soft, but kinky, blonde locks of hair underneath. After
hailing a cab he would go on and on about the "black woman"
he was going to see and how much he missed her. Little did the cab
driver know that Charlie was ensuring his safety by passing for
a white man, and the "black gal" was his wife Ollie.
- 5 - 8 fresh carrots, washed, peeled and sliced or packaged baby
- 1/4 pound butter
- 2 cups water, must cover carrots
- 1 tsp Soumas Creole Soul Seasoning*
- 2 tbsps brown sugar
- 1 small (4 ounce) can mandarin orange slices in juice (optional)
- 1 tsp fresh ginger, grated
- 1 tsp Steen's Cane syrup or honey (optional)
Place all ingredients in a medium saucepan. Simmer over low-medium
heat for 10 to 15 minutes or until carrots are tender. Do not overcook
to the mush stage. If you wish to make a thick sauce, add approximately
1/2 tsp cornstarch at the end of cooking. NOTE: Try steaming the
carrots first, then incorporate the other ingredients.
* You can find Soumas Creole Soul Seasoning and all of Panderina's
Creole products at Soumas Heritage Creole Creations. Simply call