16 Abr Carrot kimpira
Aren’t those carrots the most gorgeous ones your’ve seen in your life? I came them across the other day and I just couldn’t help buying them right away and make a delicious dish with them. So….what did I end up making? One of my favorite dishes: Kinpira
Kinpira is a delicious dish made with any root vegetables cooked very slowly. It’s a traditional japanese dish in which you first fry up your veggies with salt and cook them on low heat for them to release their own water and become really sweet. I actually couldn’t think a better way to cook root veggies….I just love kinpira.
The taste of these purple carrots is stunning, it is something between carrots and parsnips…just delicious! To make the dish in the traditional japanese way you would cut your vegetables in thin matchsticks though you will be fine as well if you cut them in your own way. So don’t be so scared with the pictures, I’m sure it’ll come delicious either way :)
To clear up your ideas about how to make kinpira watch this awesome video made by my friend Claire Jhonson
- 2 big, purple carrots
- 2 big orange carrots
- Green tops of a bunch of carrots
- 2 tbsp of sesame oil
- salt: ½ tsp
- soya sauce: 1 tbsp
1. Chop thinly the Green tops of the carrots. Cut in matchsticks or in julienne the carrots or the root vegetables of choice.
2. Heat up sesame oil in a pan and stir fry the carrots together with the carrot tops for 5 minutes on medium heat, stirring constantly. Add a bit of water if the carrots get stuck to the pan.
3. Add salt, stir well and add a bit of water. Cover the pan, low the heat down and let the vegetables cook in their own steam for 20 minutes.
4. When the carrots are cooked, turn flame high and let all the water to evaporate, season with soya sauce, stir well and cook for 1 minutes longer.
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