Γλυκό καρότο. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
One of the lesser known spoon sweets, but just as delicious as the other sweets.
Name - Recipe
Γλυκό του κουταλιού καρότο.
1 kg carrots (fresh, tender)
3/4 kg sugar
2 glasses of water
1 cup lemonade (ice water with lemon juice)
5-6 cloves
1 tbsp lemon juice
Wash the carrots well and peel the skin off very thinly. If they are very large, cut them into medium sized pieces. Boil them well until they are cooked properly. Let them cool and pierce them with a needle (skewer) from one end of the carrot to the other. Put them in ice water with lemon juice (lemonade) for about 2 hours. In the meantime, boil the sugar and water and once the syrup boils, remove from the heat to cool. Drain the carrots from the lemonade and add them to the cold syrup. Simmer the carrot sweet with the cloves for about 10-15 minutes. On the following day, boil the carrot sweet and skim it as needed. Just before the syrup is ready add the vanilla and lemon juice. Fill the jars, close them and turn them upside down for 3 minutes. (MANRE 2009, 17)
Boiling.
Dipping in syrup.
How do we know when the syrup is ready: Place some syrup in a spoon and let it drip away in the saucepan. When the syrup flows away easily, it means it is still watery and not ready, Keep on boiling and test again until the flow separates into drops. When a final drop remains hanging from the spoon, it means that the density is right and the syrup is ready. If not, that means that the syrup is not ready and needs a bit more boiling. Then, repeat the testing procedure again.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009). Traditional spoon sweets and jams, Press and Information Office, Nicosia.
Varvara Yangou
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