Cooking the carrots takes longer than preparing this whole dish. It's wonderful with grilled pork chops and surprisingly great with boiled lobster served with lime butter.
Recipe by Rori Trovato; photo by Luca Trovato
|8 medium carrots, peeled and cut into 1/4-inch slices, cut on an angle||1/2 teaspoon sesame oil|
|1 tablespoon kosher salt||1 tablespoon soy sauce|
|1 tablespoon honey||1 tablespoon finely minced ginger|
|1 tablespoon orange juice|
In a large pot of boiling water, place the cut carrots and the salt. Reduce the heat to medium high and cook until tender, about 12-15 minutes. Drain the carrots through a colander, then return the carrots to the empty pot.
Meanwhile, in a small bowl, combine the remaining ingredients and mix well. Toss gently with the warm carrots. Serve at room temperature.
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