I've several possibilities, but first a question: Is it just refined sugar she is sensitive to? Or even simple sugars like honey and maple syrup?
Meanwhile, you might consider:
Carrots & Parsnips with Rosemary
8 carrots
8 parsnips
1 small branch fresh rosemary (or 1.2 tsp dried)
3 cups chicken stock
6 tbls chilled butter (substiture olive oil)
Salt & pepper
Cut carrots and parsnips into thin, 2-3 inch jullienne strips. Chop the rosemary leaves.
Bring chicken stock to a simmer. Blanch the carrots in the stock until tender, about 5 minutes. Remove with a slotted spoon and cook the parsnips in the same stock until tender, about 3 minutes. Remove parsnips and boil the stock until reduced to 1/2 cup, about 25 minutes. Swirl in the butter (olive oil). Stir in the rosemary, carrts, and parsnips. Season to taste with salt & pepper.
CARDAMON-ROASTED CAULIFLOWER
1/3 cup olive oil 3 green cardamom pods
3 dried red chilies 1 tbls coriander seeds
1 tsp cumin seeds ˝ tsp whole peppercorns
1 head cauliflower cored and broken into medium florets
1 medium red onion, halved & thinly sliced
Kosher salt for sprinkling
Preheat oven to 425F. Grease a 9 x 13 baking dish or large gratin dish with olive oil and set aside.
Grind the cardamom pods, chiles, coriander, cumin and whole peppercorns in a coffee grinder until fine. Mix the spices with the oil in a large bowl. Add the cauliflower and onion and toss to coat. Transfer the vegetables to a baking dish and roast until they’re tender, about 1 hour, stirring every 20 minutes. Sprinkle with salt and serve.
Suvir Saran in American Masala
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