Buttery Carrots w/ Ginger & Kale
This dish is a paradox. Filled with the rich, indulgent and umami-filled flavours of molten butter, soy sauce and brown sugar, but tossed through fresh carrots, spring onion and kale. It is simultaneously decadent and fresh, crisp and light and I love it! I hope you do too.
Buttery Carrots w/ Ginger & Kale
Serves 4 as a side
Ingredients
80g butter
3 spring onions, roughly chopped
20g ginger, cut into thin slivers
1 tsp tamari
1 shallot, finely grated
3 tsp white wine vinegar
1/2 tsp brown sugar
5 carrots (about 450g) cut into thin sticks
100g kale, stems removed and roughly chopped
1 tsp olive oil
1/4 tsp salt
3 cloves of garlic, finely diced
2 Tbsp sesame seeds
1 large red chilli, finely sliced (optional)
Method
Melt the butter in a small saucepan and add the spring onions and ginger. Fry until the spring onions are soft and translucent.
Remove from the heat and add the Tamari, shallots, white wine vinegar and brown sugar. Stir until the sugar dissolves.
Put the carrot sticks in a large bowl then pour over the butter, spring onions and ginger and toss to combine.
Put the kale, olive oil, salt and garlic cloves into another bowl and massage the kale until it is coated in the olive oil (it should soften a little and turns a brighter shade of green).
Add the kale to the carrots and toss until the kale is coated in the butter mixture. Sprinkle with sesame seeds and chilli (optional) and serve while warm.
