"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says. "The color, the abstract shapethey're gorgeous." He cooks them in a tangy ginger sauce and then sprinkles them with the flavorful, seaweed-and-sesame-seed-based Japanese seasoning called furikake.
More Vegetable Dishes
24 baby carrots, tops trimmed to 2 inches
1 tablespoon extra-virgin olive oil
1/2 tablespoon minced fresh ginger
Pinch of cinnamon
1/2 cup chicken stock
1 tablespoon unsalted butter
2 teaspoons fresh lime juice
1/4 teaspoon Sriracha
1 tablespoon furikake (see Note)
How to Make It
In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.
In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.
Furikake is available at Asian markets and many specialty food stores.
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