Clay Pot Carrot Garden Recipes

CLAY POT ORANGE-GLAZED CARROTS

Steps:

• Soak top and bottom of 3 qt clay pot in water about 10 minutes, drain.
• Put carrots in presoaked pot.
• Sprinkle with brown sugar, salt and pepper.
• Pour on orange juice, add butter.
• Cover pot and place in cold oven.
• Bake at 425 degrees for 25 minutes.
• Stir carrots and cook uncovered for aditional 10 minutes.
• Sprinkle with herbs and toss til evenly coated.
• Serve hot.

CLAY POT CARROT GARDEN

Steps:

• Rinse clay pots and allow to dry. In the meantime make pudding as directed on package. When pudding has set, fold in cool whip (like mousse-u can also by mousse in the box and make it that way). Keep cold in fridge.
• Preparation: cut out circles from parchment paper to fit on the bottom of pot melt dyed chocolate and dip marshmallow & then into the colored sugar...allow to set in refrigerator. with a peeler make long thin cuts for the carrot top, crush oreo's; set aside
• Assembly: Pipe in pudding mixture in the clay pot, place marshmallow on top, crushed oreos around marshmallow. With a toothpick make a small hole to add the celery strings.

CLAY POT CHICKEN AND VEGETABLES

Steps:

• Wash chicken under cold water. Pat dry with absorbent paper.
• Cut into small pieces. Place in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.
• Soak mushrooms in hot water to cover for 30 minutes. Drain, squeeze to remove excess liquid. Remove stems and chop caps into shreds.
• Wash leeks thoroughly to remove all grit; cut leeks and sweet potato/carrot into thin slices.
• Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan.
• Carefully add half the chicken pieces and stirfry briefly until seared on all sides. Transfer to a flameproof clay pot or casserole dish; stirfry the remaining chicken and add to the clay pot.
• Heat remaining oil in wok, add leek and ginger, stirfry for 1 minute. Add mushrooms, the remaining marinade, stock and sesame oil.
• Transfer to the clay pot, add sweet potato/carrot and cook, covered, on the top of the stove over a very low heat for about 20 minutes (I cooked in the oven 160 degrees celcius for 20 minutes).
• Dissolve cornflour with a little water and add to the pot. Cook, stirring, until the mixture boils and thickens.
• Serve the chicken and vegetables at once with rice or noodles.