 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Sunset, OCTOBER 2003 Ingredients:
1 1/2 lbs carrots, peeled and sliced into thin rounds |
1 tablespoon olive oil |
1 tablespoon lemon juice |
1 tablespoon cider vinegar |
2 teaspoons sesame oil |
2 teaspoons white miso (see note above) |
2 teaspoons soy sauce |
1/4 cup thinly sliced green onion |
2 tablespoons minced parsley |
1/4 teaspoon dried tarragon |
Directions:
1. In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. Drain.
2. Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon.
3. Add warm carrots and mix to coat. Serve, or cover and chill up to 1 day.
|
|