This ‘recipe’ couldn’t be simpler. I’m not sure it could be tastier either! I’ve always had a slight love/hate relationship with cooked carrots, but if you keep them al dente here the fresh, sweet carrot flavour comes through, along with all the pizzazz of the miso and sesame glaze, and the sharpness of the lime… It’s a fabulous side dish, small plate, or very simple starter, or part of a larger meal – any left-over roast chicken or duck would be an especially tasty addition!
I managed to get my hands on some delicious baby carrots here, but normal carrots, peeled and sliced on the angle, would be perfect too. Common sense dictates here, rather than quantities.
toasted sesame oil
Bring a generous amount of salted water to the boil, meanwhile, peel and prep the carrots.
Plunge the carrots into the boiling water, and cook for only a few minutes, leaving some bite in the centre.
Drain and allow the steam to billow off.
The glaze is a simple mixture of the sesame oil, honey, ginger and miso, in roughly equal parts (perhaps lighter on the miso paste). A tablespoon of each, and a teaspoon of miso paste will suffice for 3-4 people.
Peel and dice the ginger as finely as possible, or grate on a microplane/fine grater. Mix the chopped ginger with the miso paste, sesame oil and honey.
Toast the sesame seeds in a dry frying pan, and slice the spring onions for garnishing.
Everything up to this point can done well in advance if needs be.
When you are ready to eat, simply heat a non-stick frying pan, adding a teaspoon of sesame oil or coconut oil. Sautee the carrots just for a moment, before adding the glaze. Keep the carrots rolling around the pan to caramelize and coat. The glaze will darken slightly, and reduce in consistency, but don’t let it burn. About 2-3 minutes should do the trick.
Tip onto warmed plates, sprinkling with toasted sesame seeds, spring onions, and zesting with lime! Yes.