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East-West Carrots ( Print )
East-West Carrots

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Preparation time: 7 mins
Cooking time: 10 mins
Total time: 17 mins
Posted By: Dave
Added: January 17, 2008
Servings: 1
Ingredients
  • 1 pound carrots, peeled and sliced into thin (1/8 to 1/16 in.) rounds
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 2 teaspoons asian sesame oil
  • 2 teaspoons white miso (see note above)
  • 2 teaspoons soy sauce
  • 1 cup(s) thinly sliced green onions
  • 2 tablespoon minced parsley
  • 1 teaspoons 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. Add warm carrots and mix to coat.

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