Ginger Glazed Carrots

March 17, 2016


2 tsp toasted sesame oil

12 baby carrots

1 cup filtered water

pinch sea salt

large handful chopped watercress or parsley

1 tsp shoyu

1 tsp kudzu

2 tsp Freshly grated ginger juice


1Heat the oil in a frying pan, add the carrots and mix with a wooden spoon. Sauté for about 5 minutes and then add the water and salt, cover and simmer over a low heat for 10 minutes, until the carrots are just tender.

2Add greens and Shoyu, mix together and simmer for 5 minutes.

3Take the pan off the heat. Dissolve the kuzu in a tablespoon of cold water, and slowly add it to the vegetables. Put the pan back on the heat and bring to a simmer while you continue to stir.

4Cook for another couple of minutes and then add freshly grated ginger juice. Mix and serve as a side dish.


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