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Everything you need to know about carrots / JAPANESE HOME COOKING

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ALTHOUGH having carrots in the fridge brings a sense of security, they often end up not being eaten. Ever the supporting cast, the carrot has the capacity to play the lead.
To make the most of carrots that are becoming increasingly sweet nowadays, cooking expert Masayo Waki has come up with a carrot salad and glazed carrots that are "all we need to know." Oil helps us take in the nutrient carotene.

(Carrot Salad / Image)


(Glazed Carrots / Image)

INGREDIENTS
(serves four)

For carrot salad:

* 2 carrots (320 grams)
* 2 tsp wine vinegar
* Slightly more than 1/2 tsp salt (2.5 grams)
* Pepper
* 2 Tbsp cooking oil or olive oil
* Italian parsley

For glazed carrots:

* 2 carrots (320 grams)
* 1 and 1/2 Tbsp each of sugar and butter
* 1/2 tsp salt
* 1 cup water

METHOD

For carrot salad, peel the carrots, slice off the thick end and remove the white core using the tip of a knife. Cut into strips using a cheese grater for a softer finish.

Put wine vinegar, salt and pepper in a bowl and mix until the salt melts. Add oil and mix. Add carrots, mix and serve. Sprinkle with parsley.

For glazed carrots, peel the carrots, slice off the thick end and remove the white core using the tip of a kitchen knife. Slice the thick part in 1.5-cm thick pieces and the thin part in 2- to 3-cm thick pieces.

Put carrots in a pot and add sugar, salt, butter and about one cup of water to cover the slices. Cover with aluminum foil and place over high heat. But the flame should not stick out from under the pot.

Bring to a boil. Adjust the heat so the foil dances slightly. Cook for about 15 minutes until most of the liquid is gone. Remove the foil, raise the heat a little and shake the pot to glaze the carrots with the remaining liquid.

By J.S. on Aug 15, 2010
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tag : Japanese Home Cooking

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。