Me and Jenny goes together like peas and carrots…

It was a crazy week but I really want to start posting more, so maybe I will set a few hours aside and queue up some recipes/posts and have them up throughout the next few weeks 🙂

First up from my Thanksgiving post are my carrot ribbons two ways!  They are two super simple recipes and don’t require a lot of ingredients, prep, or cook time.  They are not overpowering so they make a perfect side to most proteins and even make a great topping for pasta/rice and other veggies.

photo(2)

Sesame Ginger Carrot Ribbons

Prep: 5 minutes

Cook time: 5-7 minutes

Ingredients:

2 large carrots washed and peeled with a veggie peeler (after they are washed and peeled, continue peeling carrots so they look like long ribbons)

1 tablespoon of black sesame seeds (if you only have plain sesame seeds that’s totally fine too)

1/3 cup water

1/2 tablespoon of sesame oil

1 teaspoon of powdered ginger

  • In a covered medium sized sauce pan bring 1/3 cup of water to a light boil
  • Add powered ginger and make sure it’s dissolved
  • Add carrot ribbons to pan, combine them with the gingery liquid you just made, cover with lid again
  • Uncover after 2-3 minutes and continue to toss and mix so they wilt evenly
  • Continue to cook uncovered and keep mixing so they wilt **DO NOT COOK THOROUGHLY**
  • When you notice most of the water is gone (after about 2-3 more minutes)
  • Add sesame oil and black sesame seeds
  • Toss one last time and turn off the heat

Toasted Walnut Spiced Carrot Ribbons

Prep: 5 minutes

Cook time: 5-7 minutes

Ingredients:

2 large carrots washed and peeled with a veggie peeler (after they are washed and peeled, continue peeling carrots so they look like long ribbons)

1/4 cup chopped walnuts (you can toast these by heating a small pan, adding a spray of coconut oil/or your choice of oil spray, once that’s hot add your walnuts and toss in the pan for 2-4 minutes until they are darker/more golden in color – remove from pan and set aside)

3 tablespoons of brown sugar (light or dark – doesn’t matter)

1/3 cup water

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup of dried cranberries (I like to soak these in red wine and vanilla extract a few days ahead – it plumps them up really nicely, but this is optional)

  • In a covered medium sized sauce pan bring 1/3 cup of water to a light boil
  • Add brown sugar, cardamom, cinnamon and nutmeg and make sure they are dissolved
  • Add carrot ribbons to pan, combine them with the spiced brown sugar liquid you just made, cover with lid again
  • Uncover after 2-3 minutes and continue to toss and mix so they wilt evenly
  • Continue to cook uncovered and keep mixing so they wilt **DO NOT COOK THOROUGHLY**
  • When you notice most of the water is gone (after about 2-3 more minutes)
  • Add toasted walnuts and cranberries
  • Toss one last time and turn off the heat

Optional: After done cooking you can top it with crumbled goat cheese like I did in the picture 🙂

Carrot ribbons are super easy to make — these are just two of the combinations I’ve tried.  The main thing is to wilt the carrots and not cook thoroughly so they have a bite to them — after that it’s all about what you have on hand. Other examples of how to make them are: sriracha and super finely diced ginger or adding a little coconut oil and almonds.

Advertisements