Food recipes
East-West Carrots
East-West Carrots Ingredients: carrots, raw oil, olive, salad or cooking lemon juice, raw vinegar, cider oil, sesame, salad or cooking miso soy sauce made from soy (tamari) onions, spring or scallions (includes tops a...
East-West Carrots
Ingredients:
carrots, raw
oil, olive, salad or cooking
lemon juice, raw
vinegar, cider
oil, sesame, salad or cooking
miso
soy sauce made from soy (tamari)
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
spices, tarragon, dried
Directions:
In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil.
Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes.
Drain.
Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon.
Add warm carrots and mix to coat.
Serve, or cover and chill up to 1 day.
Ingredients:
carrots, raw
oil, olive, salad or cooking
lemon juice, raw
vinegar, cider
oil, sesame, salad or cooking
miso
soy sauce made from soy (tamari)
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
spices, tarragon, dried
Directions:
In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil.
Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes.
Drain.
Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon.
Add warm carrots and mix to coat.
Serve, or cover and chill up to 1 day.