Tired of the same old noodles? Well, bring a little vegetarian flair to noodles by using fresh cut carrots. But this is only if you really love carrots. You have to. Because they're carrot noodles. Give it a try and see the whole recipe for carrot noodles in orange-ginger glaze.
Chef and instructor Lars Liebisch peels carrots into noodle-like strips, and steams them in a spicy-sweet orange and ginger glaze. Aesthetically pleasing, aromatic and delicious, Lars explains that this is one easy way to get children to eat vegetables.
Serves 4 as a side dish
* 3-4 carrots, peeled & sliced into "noodles"
* 1 tbsp butter or oil (or use clarified butter)
* 2 tbsp fresh ginger, minced
* 1-2 tbsp sugar
* 2 cups orange juice, low or no pulp
* 1 tsp orange zest
* 1/3 cup parsley or cilantro leaves, chopped
1. Melt butter or heat oil over medium heat. Add sugar and increase heat to medium-high. Cook until sugar has melted. Add ginger and cook for 2 minutes, stirring to keep from burning
2. Add orange juice and orange zest and heat sauce for 10-12 minutes until it has reduced to ½ cup and is at a syrupy consistency.
1. While glaze is reducing, peel the carrots and discard the peel. Using the same peeler, continue peeling down into long, noodle-like strips until the whole carrot is gone. Turn the carrot if the slices are too big or too wide. The peeled slices should have the size and thickness of wide pasta noodles
Assemble & Serve
1. Add the "carrot pasta" to the hot glaze. Add salt to taste. Cover and steam everything for 3-5 minutes or until carrots have softened
2. Carefully mix the dish and add chopped parsley or cilantro. Serve as a side dish or entree
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