Carrots with Ginger Glaze

Carrots never tasted so good... 
Serves 3

Ingredients:
2 teaspoons Toasted Sesame Oil
3 carrots, cut into thin diagonal slices
250ml cold water
1 large handful chopped parsley or watercress
1 teaspoon Shoyu
10g Kuzu
3cm fresh ginger root, grated and then squeezed for juice

Method:
1. Heat the oil in a deep frying pan, add the carrots, and mix with a wooden spoon. Sauté for about 3-5 minutes. Add the water, cover, and simmer over a low heat for 5-10 minutes, until the carrots are just tender.

2. Add greens and shoyu, mix together, and simmer for a couple more minutes. Take the pan off the heat.

3. Dissolve the kuzu in a tablespoon of cold water, and slowly add it to the vegetables while stirring constantly. Put the pan back on the heat, and bring to a simmer while you continue to stir. Cook for another couple of minutes, then add the freshly squeezed ginger juice. Mix and serve as a side dish.

Chef: John & Jan Belleme