Carrots – high in fibre, Vitamin A, Beta-Carotene, Vitamin K and calcium – there is a lot of goodness in these nutrient rich veg. We love them in salads, stews and cake – but here is a yummy way to enjoy them more often. This recipe can be used as a side dish by itself, but it’s even better as a base layer for your protein. Imagine a piece of chicken or pork perched on a golden base of intense flavour.
750g of carrots, washed and peeled. (Use 500g for a base layer for your protein, 750g if it’s a side dish alone)
Oil to fry
Salt and pepper to taste
Sesame seeds to garnish.
Using your vegetable peeler, slice the carrots into thin ribbons.
Heat the oil in a pan, and add the carrot ribbons.
Fry over a medium-low heat so the carrots don’t brown, stirring regularly.
The carrots will get a slightly more intense orange colour as they cook, and they will sweeten and soften.
When they are totally soft, about 15-20 minutes, remove from heat and serve warm.
As a side dish – scatter the sesame seeds over.
As a base layer – place a portion on your plate. Arrange the protein of choice on the carrot ribbon bed. Scatter the sesame over the top. A sprig of Italian parsley will make those rich intense colours pop.