Smashed Ginger Carrots With Sesame Recipes

Steps:

• 1. Melt the butter in a heavy pan over medium heat.
• 2. Add the shallots and saut until soft, about 3 minutes.
• 3. Add the coriander and cook, stirring, for 30 seconds.
• 4. Add the carrots, juice, honey, salt, pepper, and 1/2 cup water. Bring to a simmer.
• 5. Cover and cook until the carrots are tender, about 20 minutes.
• 6. Remove from heat, mash with a fork or potato masher, and serve.

Steps:

• Saute carrots, garlic and ginger in sesame oil, over medium heat for about 5 minutes.
• Add sesame seeds.
• Cover and saute for another 3 minutes or until carrots are heated but still crisp.
• Serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins.

Steps:

• Place the carrots in a large frying pan in one layer. Dot over the butter and half cover with 200ml cold water. Bring to the boil, then simmer for about 8 mins until the liquid is almost all evaporated.
• Sprinkle with sugar, add the sesame oil and toss the carrots in the buttery juices over a low heat for about 4 mins until glossy. Serve mixed with the sesame seeds.

Steps:

• 1. In a saucepan, combine carrots, oil, garlic, ginger, and salt to taste. Cook over medium heat, stirring, until sizzling, about 3 minutes. Add broth. Cover and reduce heat so mixture simmers. 2. Cook until carrots are very tender, about 10 minutes. Smash with potatoe masher. Serve sprinkled with sesame seeds.

Steps:

• Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.