Thanks to Gourmet Glow for the delicious recipe.
Part of our Extracts Recipe Collection.
Carrot & Orange Blossom Sweet & Sour recipe
Sweet & sour carrots with a hint of orange blossom water.
Ingredients
| 800g | carrots, cut into thick coins |
| 2 | banana shallots, cut into fine rings |
| 2 tbsp | rapeseed oil |
| 2 | red chillies, finely sliced |
| 10cm | ginger, cut into fine matchsticks |
| 1 clove | garlic, minced |
| 5 | sun-dried tomatoes, finely sliced |
| 3 tbsp | dark soy sauce |
| 3 tbsp | fresh orange (or blood orange) juice |
| 3 tbsp | rice vinegar |
| 3 tbsp | maple syrup |
| 1 tsp | orange blossom water |
| 2 tsp | sesame oil |
| 1/2 | orange, zest |
| 60ml | vegetable stock |
To serve
| Steamed white rice, fresh coriander, lime wedges, toasted pecans, sesame seeds |
Method
- Heat the oil in a large sauté pan and add the carrots over a medium high heat for 6-8 minutes. They should begin to burnish at the edges and soften slightly.
- Reduce the heat and add the shallots, cook for 3 minutes more, if things begin to stick, add 1 tbsp water.
- Add the chilli, ginger, garlic, and sundried tomatoes and cook 1-2 minutes more, or until soft.
- Meanwhile whisk all the remaining ingredients together in a bowl, apart from the stock. Add to the pan and mix through the vegetables. Add the stock and bring to a simmer. Cover with a lid and cook for 10-12 minutes, or until the carrots are just tender.
- Taste, adjust the seasoning with a touch more soy, maple, or vinegar, depending on the balance you prefer.
- Serve with hot rice and all the garnishes on top. Be sure to add nuts, seeds, or some form of protein to make this a complete meal.
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