Julienne of Sesame Carrots and Celery Root |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Using a mandoline (inexpensive versions are now widely available at cookware shops) makes short work of slicing the vegetables. Ingredients:
2 tablespoons (1/4 stick) butter |
1 pound celery root, peeled, cut into matchstick-size strips |
1 pound carrots, peeled, cut into matchstick-size strips |
1 tablespoon black sesame seeds |
1 tablespoon toasted white sesame seeds |
1 tablespoon oriental sesame oil |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
Directions:
1. Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.
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