Carrot Ribbons With Sesame Recipes

Steps:

• Using a vegetable peeler, peel carrots lengthwise into ribbons. In a bowl, toss together with sesame oil and lemon juice. Sprinkle with sesame seeds; season with sea salt.

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.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with foil and put in the oven to heat.
• Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in small bowl and pour over the carrots. Sprinkle with the salt and pepper. Roast the carrots start until they start to blister, 10 minutes.
• Mix together the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds and chopped parsley and serve.

Steps:

• Special equipment: a mortar and pestle or spice grinder
• For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed.
• For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio.
• For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio.

Steps:

• Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.

Steps:

• Slice the carrots into thin, long ribbons using a vegetable peeler.
• Place the carrot strips in a mixing bowl and season with salt and pepper.
• Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
• Leave for 5-10 minutes.
• Before serving, sprinkle with sesame seeds and chopped mint and coriander.

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

Steps:

• Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
• Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.

Steps:

• Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
• Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
• Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
• Cover greens and refrigerate to marinate at least 1 hour before serving.

Steps:

• Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
• Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
• Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.

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:

• In a large skillet, cook and stir the carrots in butter over medium heat for 5 minutes. Stir in the brown sugar, mustard, salt, hot pepper sauce and pepper. Cook and stir 4 minutes longer or until carrots are crisp-tender and evenly coated. Sprinkle with parsley and sesame seeds.