dom’s creamy carrot ragut with chicken & ginger

This was yet another of my exploitations of leftover & giveaway ingredients.  This week Shu & I were given around 3 pounds of diced carrots as well as about 2 pounds of chicken breast so this is what I came up with and it was a delicious success and a plesant change.  Please forgive any typos & my brevity since i accidentally sliced off one of my fingertips while making this…The lesson is never yell at your children while using a mandoline.


3 pounds diced carrots

a few hefty shakes of worstishire

6 tablespoons of olive oil

2 large onions

4 entire scallions diced (if you don’t have scallions toss in another onion)

3 tablespoons of dried basil

4 bay leaves

1 teaspoon ginger

1 teaspoon cumin

12 oz lager beer

8 ounces regular ginger ale soda

3 tablespoons of pepper

1 teaspoon mustard powder or a squirt of mustard

3 tablespoons of paprika

4 stalks of celery diced

4 cloves of diced garlic

2 pounds diced chicken (raw or cooked)

salt to taste

1 pint heavy cream

To make is fairly easy first take a large stock pot and add the olive oil and get to medium high heat, toss in the carrots, ginger ale and lager and simmer for about 7 minutes, then add the onions and all the ingredients other than the chicken & the cream & allow to simmer on medium until the carrots begin to get soft stirring frequently.

Once the carrots have softened add the chicken & cream (or half & half) and simmer until chicken chunks are beginning to fall apart, then serve over pasta of your choice, I personally reccomend egg noodles.

wish me luck on the job hunt.



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