Thanks to Gourmet Glow for the delicious recipe.
Part of our Extracts Recipe Collection.
Carrot & Orange Blossom Sweet & Sour recipe
Sweet & sour carrots with a hint of orange blossom water.
Ingredients
| 800g | carrots, cut into thick coins |
| 2 | banana shallots, cut into fine rings |
| 2 tbsp | rapeseed oil |
| 2 | red chillies, finely sliced |
| 10cm | ginger, cut into fine matchsticks |
| 1 clove | garlic, minced |
| 5 | sun-dried tomatoes, finely sliced |
| 3 tbsp | dark soy sauce |
| 3 tbsp | fresh orange (or blood orange) juice |
| 3 tbsp | rice vinegar |
| 3 tbsp | maple syrup |
| 1 tsp | orange blossom water |
| 2 tsp | sesame oil |
| 1/2 | orange, zest |
| 60ml | vegetable stock |
To serve
| Steamed white rice, fresh coriander, lime wedges, toasted pecans, sesame seeds |
Method
- Heat the oil in a large sauté pan and add the carrots over a medium high heat for 6-8 minutes. They should begin to burnish at the edges and soften slightly.
- Reduce the heat and add the shallots, cook for 3 minutes more, if things begin to stick, add 1 tbsp water.
- Add the chilli, ginger, garlic, and sundried tomatoes and cook 1-2 minutes more, or until soft.
- Meanwhile whisk all the remaining ingredients together in a bowl, apart from the stock. Add to the pan and mix through the vegetables. Add the stock and bring to a simmer. Cover with a lid and cook for 10-12 minutes, or until the carrots are just tender.
- Taste, adjust the seasoning with a touch more soy, maple, or vinegar, depending on the balance you prefer.
- Serve with hot rice and all the garnishes on top. Be sure to add nuts, seeds, or some form of protein to make this a complete meal.
Shop for ingredients
You may also enjoy
Pajeon Pancakes recipe
"The custom of enjoying pajeon and makkeolli together in the rain came from Korea's agricultural history. On rainy days farmers...
Herby Potato Salad with Feta & Tahini Dressing recipe
This potato salad is packed with fresh herbs and covered in a flavoursome citrus & tahini dressing. Great for summer...