Sesame Carrots
Total time: 25 minutes
Carrots are the workhorse of the vegetable world, at least in my kitchen. But that's no reason why they can't be interesting.
Ingredients:
- 2 - 3 medium carrots, 240gr, 8.5oz
- 1/4 tsp powdered ginger, .45gr, .015oz
- 1 clove garlic, 3gr, .11oz
- 1 tsp sesame oil, 4.5gr, .16oz
- 1 tsp soy sauce, 5gr, .19oz
- 1/4 cup chicken stock, 56gr, 2oz
- 1 tsp toasted sesame seeds, 3gr, .11oz
Instructions:
- Peel carrots and roll-cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
- Mince garlic.
- Heat sesame oil in a small nonstick skillet over medium heat. Add garlic and sauté briefly - 30 seconds, or so.
- Add carrots, ginger, soy sauce and chicken stock, cover and simmer over low heat until carrots are tender, 12 - 15 minutes.
- Remove cover, increase heat and cook off any remaining liquid.
- Sprinkle with sesame seeds and serve.
Note: If you do not have toasted sesame seeds, you can toast regular, white seeds by putting them into a dry, nonstick skillet over medium heat. Toss, stir them about, in the pan until lightly golden, about 5 minutes.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
