*For the caramelised carrots*
300 g carrots (halved)
1 tsp coriander (ground)
3 tbsp olive oil
salt
1/2 tbsp honey
1 tbsp rice vinegar
*For the pak choi*
30 g sprouts (finely chopped)
4 1/2 tbsp soy sauce
4 1/2 tbsp honey
1 tbsp rice vinegar
salt | pepper
1 tbsp sesame seeds
1 pak choi, chopped
2 tbsp olive oil
Preheat oven to 225°. Place halved carrots in a mixing bowl, together with coriander, olive oil and salt. Toss, so all carrots are covered with oil. Place them on a baking tray and put in the oven. Roast for 30-35 minutes, unti vegetables are well browned and crispy, flipping them from time to time. Whisk honey and rice vinegar and, 5 minutes before end of cooking, drizzle the mixture over the vegetables. For the dressing whisk together finely chopped sprouts, 3 tbsp soy sauce, 3 tbsp honey and 1 tbsp rice vinegar in a bowl. Season with salt and pepper. Toast sesame seeds in a frying pan. Heat olive oil in frying pan, add pak choi pieces and fry for a few minutes. Season with salt, add 1 1/2 tbsp honey and 1 1/2 tbsp soy sauce. Let it boil briefly, then remove from heat. Serve pak choi together with caramelised carrots, sprinkled with roasted sesame seeds and drizzled with sprouts dressing.
Recipe by Eva Gruendemann.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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