Post by nick on Nov 26, 2005 18:23:26 GMT
These carrots are especially delicious as a winter side dish. The marriage of mustard, orange juice and a tease of honey harmonize with the natural sweetness of carrots. The slightly nutty flavour of the toasted sesame seeds complete the harmony and offer texture.
serves 2
2 med. carrots (+ - 150 g.)
125 ml. orange juice
2 t. Dijon mustard
2 t. honey
1/2 t. butter
1 t. balsamic vinegar
1 t. chopped parsley
salt and white pepper
garnish:
toasted sesame seeds
Scrape the carrots, cut in half lengthways then each half again lengthways. Cut into matchstick sizes. Stir together the orange juice, mustard, honey with a pinch of salt and a sprinkle of white pepper. Cook the carrots uncovered in the orange juice mixture for 10-12 minutes or until tender and the liquid has evaporated to a glaze.
Add the balsamic vinegar, the butter and the parsley. Toss gently and serve with a good sprinkle of sesame seeds.
Note: I prefer the whole seed Dijon mustard, however the plain or 50-50 blend of whole and regular Dijon is also delicious. Though the sesame seeds are not crucial, they offer an interesting touch to this dish. You can sprinkle finely chopped and toasted walnut, almond or cashew. To toast sesame seeds or chopped nuts: heat a non-stick pan and add a layer of sesame seeds. Shake the pan or stir until golden brown. Remove immediately to a small dish or saucer to prevent burning (which can happen very quickly). Depending on the other dishes served, finely chopped cilantro can substitute the parsley.
serves 2
2 med. carrots (+ - 150 g.)
125 ml. orange juice
2 t. Dijon mustard
2 t. honey
1/2 t. butter
1 t. balsamic vinegar
1 t. chopped parsley
salt and white pepper
garnish:
toasted sesame seeds
Scrape the carrots, cut in half lengthways then each half again lengthways. Cut into matchstick sizes. Stir together the orange juice, mustard, honey with a pinch of salt and a sprinkle of white pepper. Cook the carrots uncovered in the orange juice mixture for 10-12 minutes or until tender and the liquid has evaporated to a glaze.
Add the balsamic vinegar, the butter and the parsley. Toss gently and serve with a good sprinkle of sesame seeds.
Note: I prefer the whole seed Dijon mustard, however the plain or 50-50 blend of whole and regular Dijon is also delicious. Though the sesame seeds are not crucial, they offer an interesting touch to this dish. You can sprinkle finely chopped and toasted walnut, almond or cashew. To toast sesame seeds or chopped nuts: heat a non-stick pan and add a layer of sesame seeds. Shake the pan or stir until golden brown. Remove immediately to a small dish or saucer to prevent burning (which can happen very quickly). Depending on the other dishes served, finely chopped cilantro can substitute the parsley.