Sesame Carrot Slices Recipes

HONEY GLAZED SESAME CARROTS

Steps:

• Peel carrots. Slice carrots into coins, cutting any very large pieces in half.
• In a large skillet over medium heat, add olive oil. When hot, add carrots, salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until carrots are lightly browned and almost cooked through.
• Add honey and toasted sesame seeds to pan. Stir to coat carrots. Cook for an additional 2 minutes, or until sauce thickens slightly and carrots can be easily pierced through with a fork. Remove from heat and serve.

SESAME, SUNFLOWER AND CARROT SALAD

Steps:

• Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

SESAME CARROT SLICES

Steps:

• In a large skillet, cook and stir the carrots in butter over medium heat for 5 minutes. Stir in the brown sugar, mustard, salt, hot pepper sauce and pepper. Cook and stir 4 minutes longer or until carrots are crisp-tender and evenly coated. Sprinkle with parsley and sesame seeds.

SESAME & GINGER CARROTS

Steps:

• Saute carrots, garlic and ginger in sesame oil, over medium heat for about 5 minutes.
• Add sesame seeds.
• Cover and saute for another 3 minutes or until carrots are heated but still crisp.
• Serve.

HONEY-ROASTED CARROTS WITH SESAME SEEDS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with foil and put in the oven to heat.
• Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in small bowl and pour over the carrots. Sprinkle with the salt and pepper. Roast the carrots start until they start to blister, 10 minutes.
• Mix together the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds and chopped parsley and serve.

SESAME GLAZED CARROTS

Steps:

• Boil/steam sliced carrots until just tender; drain.
• In a medium saucepan, bring water, brown sugar, butter, sesame seeds, lemon juice and salt to a boil over medium heat. Remove from heat.
• Add hot cooked carrot slices and stir until evenly coated. Serve.

W+M CARROT PIZZA

Steps:

• For the pizza dough: In a mixer fitted with a hook attachment, mix the olive oil, sugar, yeast, salt and 5 1/2 cups water for 5 minutes. Incorporate the flour and starter and mix for 10 minutes, until it becomes a soft dough ball. Remove from the mixer on to a table and divide into 9-ounce balls. Put the dough balls on a sheet pan with a little olive oil, cover with plastic wrap and let rest for 1 hour.
• For the soubise sauce: In a heavy medium pot, melt the butter. Using a wire whisk, incorporate the onions and cook over medium-high heat until translucent, about 6 minutes. Lower the heat to medium and slowly add the flour, whisking until you have added all to make a roux. Slowly add the milk, whisking until combined. Add the cream the same way. Add the salt and pepper and cook to a soft boil until slightly thick, 10 to 15 minutes. Remove from the heat and mix with an immersion blender until you have a smooth texture. Cool in the refrigerator until ready for use.
• For the roasted carrots: Preheat the oven to 300 degrees F.
• Mix the carrots, orange zest and juice, honey, salt and pepper in a medium mixing bowl until well incorporated. Place the mixture in a half sheet pan, cover with foil and bake for 45 minutes. Uncover and finish baking until the carrots have dark brown edges, about 15 minutes. Remove from the oven and cool completely for use.
• For the dukka: Preheat the oven to 350 degrees F.
• Line a large sheet pan with parchment and toast the almonds, hazelnuts and sesame for 10 minutes. Cool, move to a grinder and pulse to the texture of large breadcrumbs. Grind the coriander, peppercorns and fennel seeds to a fine powder and add to the nut mixture. Mix in the paprika and cumin and keep in airtight container up to 2 weeks.
• For the assembly: Preheat a pizza stone in the oven to 400 degrees F.
• Stretch the pizza dough to 14-inch rounds. Spread evenly with the soubise and top with the Gruyere, Fresno chile slices and carrots. Bake until golden brown. Cut each into 6 slices and sprinkle with dukka and fresh cilantro.