Originally Posted by ratsrcute
The restrictions with my surgery are less than with the gastric bypass. I got the vertical sleeve gastrectomy. They remove 85% of the stomach but don't reroute the intestines. There is no danger of dumping syndrome when eating sweets. I want to avoid ice cream and things like that, but carrots are fine. (Especially because I'll be eating something like two tablespoons of the puree at most.) There's no problem with the normal fiber content of vegetables. Fat won't cause dumping syndrome, so a little olive oil or cheese is fine, but I want to avoid fried foods. There is no restriction on carbohydrates; EXCEPT, there is a requirement that I get 80 to 90 grams of protein per day, and I'll be eating so little food at first that it has to be mostly protein sources. I would just have a tiny amount of carrot puree.
Because I was time challenged one night, and my wife loves cooked carrots, I washed, then peeled the outside layer from the carrots. I then used the veggie peeler to make thin strips of carrot directly into a sauce pan. I added only enough water to keep the carrots from sticking to the pan bottom, covered and cooked for about five or six minutes. because the carrots were in such thin strips, there was a great deal of surface area and they were cooked through in that short time. There was hardly any water left in the pan. I added just a hint of butter and served them up.
Because I'm diabetic, I don't eat a lot of carrots, but a little is fine. I tasted this batch before adding the butter. They were so flavorful, and the color was bright orange. There was virtually no water to remove the nutrients.
Made this way, the carrots will be exceptionally flavorful, and can be blended into a smooth puree. The only7 salt added to this was from the butter put on DW's carrots. And because they were so thin, and in a pile, the little bit of butter wicked its way through the carrots, flavoring all of them.
Since they were so good cooked by this new-to-me method, I've used it several more times, with the same results.
Steamed carrots are every bit as good, if not overcooked. But they take much longer to cook until tender. Go ahead and give this method a try. It's super easy and gives great tasting results.
Seeeeya; Goodweed of the North