Boiled carrots in ginger-soy glaze
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Vegetable side dishes are always present on the dinner table, and preparing them requires little skill. Of all the vegetables, carrots are a particularly common ingredient. Alternatively, consider boiled multicolored carrots in a shiny, light glaze—they look so bright and playful on the plate that no additional ingredients are needed. Just enhance their flavor with grated ginger, soy sauce, and lemon juice. Sprinkle with chives for a splash of green. This cheerful appetizer is safe to serve even to the pickiest of eaters. After all, it's scientifically proven that boiled carrots are much healthier than raw ones, and these rainbow-colored ones are even tastier to eat.
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Recipe:
In a large frying pan, bring 1 cm (0.4 in) of salted water to a boil and cook 1 pound (0.5 kg) peeled and halved multi-colored carrots lengthwise until soft, 7 to 9 minutes. Drain and add 2 tablespoons (30 g) of butter and 2 teaspoons of grated peeled ginger. Stir. Add 2 teaspoons each of lemon juice and soy sauce, season with salt and pepper. Sprinkle with chives.
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