Carrot Ribbons With Sesame Food

CARROT RIBBONS WITH SESAME

Steps:

• Using a vegetable peeler, peel carrots lengthwise into ribbons. In a bowl, toss together with sesame oil and lemon juice. Sprinkle with sesame seeds; season with sea salt.

SESAME CARROTS

Steps:

• Special equipment: a mortar and pestle or spice grinder
• For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed.
• For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio.
• For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio.

CARROT AND PARSNIP RIBBONS

Steps:

• Whisk 1/4 cup olive oil with 3 tablespoons sherry vinegar, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Peel 3/4 pound each parsnips and carrots into ribbons using a vegetable peeler; add to the bowl. Add 1 cup fresh parsley; toss. Season with salt and pepper; top with chopped smoked almonds.

CARROT GREENS SALAD WITH SESAME SEEDS

Steps:

• Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
• Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
• Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
• Cover greens and refrigerate to marinate at least 1 hour before serving.

SESAME VEGETABLE RIBBONS

Steps:

• Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
• Heat vegetable oil and sesame oil in a large pan.
• Add carrots and saute for a minute or two.
• Add zucchini and squash and continue to saute until they start to soften.
• Add soy sauce and continue to saute until veggies are desired tenderness.

SESAME CARROTS

Steps:

• Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.

SESAME CARROT SALAD

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

CARROT RIBBON SALAD

Steps:

• Slice the carrots into thin, long ribbons using a vegetable peeler.
• Place the carrot strips in a mixing bowl and season with salt and pepper.
• Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
• Leave for 5-10 minutes.
• Before serving, sprinkle with sesame seeds and chopped mint and coriander.

SESAME CARROT SLICES

Steps:

• In a large skillet, cook and stir the carrots in butter over medium heat for 5 minutes. Stir in the brown sugar, mustard, salt, hot pepper sauce and pepper. Cook and stir 4 minutes longer or until carrots are crisp-tender and evenly coated. Sprinkle with parsley and sesame seeds.

ORANGE-GLAZED CARROT RIBBONS

Steps:

• Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead. Cover; chill.) Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.