Carrot Ginger Sauce: All DAy Energy

Carrots on carrots on carrots.

In the kitchen, carrots are often relegated for making stocks or stuffing turkeys. However, after making these tender and bright carrots, you’ll see why I want bring them front and center as often as possible.

And I decided to further amplify the carrot-ness by tossing them In a carrot and ginger sauce and nestle them on an edamame puree. Sweet, bright, and a little spicy, this is a delectable side dish to serve on a busy weeknight and it can hold its own on the table for a holiday.

Recipe first, b.s. story about why carrots are special to me later.

Sauce:

• 2 large carrots, peeled + chopped

• 1-inch knob ginger, peeled + chopped

• 2 tbsp rice vinegar or lemon juice

• 2 tbsp extra virgin olive oil

• 1 tsp sesame oil

• 1 tsp honey or maple syrup

• 2–4 tbsp water

• Salt to taste

Instructions:

1. Steam or simmer carrots until just tender (8–10 min).

2. Blend everything until silky smooth, adding water to thin.

3. Store in a jar up to 5 days.

Carrots:

• 2-4 carrots, cut into even pieces

• 2-4 oz water or broth (to help steam)

• Kosher salt to taste

Instructions:

1. Steam or simmer carrots until just tender (8–10 min).

2. Turn off heat, then glaze carrots with sauce.

3. Gently toss.

Edamame Puree:

• 1 package frozen, shelled edamame (microwaved or blanched, according the packaging) and then cooled. Reserve 1/4 c off to the side

• 1/4 avocado, peeled and cubed

• 1/2 c rice wine vinegar or lime juice

• 1 small handful cilantro (optional)

• 1/4 c honey or to taste for desired sweetness level

• Salt to taste

• Water to help thin out mixture.

 Instructions

1. Add all ingredients including about an oz of water in blender - start by pulsing or blending on low speed to allow all ingredients to mix.

2. Add additional water slowly as needed to thin mixture out to proper texture.

3. Taste, adjust seasoning and consistency if needed.

Day one of the culinary school revolves around learning how to make stock. And the way that you learn how to make stock is by learning how to cut mire poix (onions, carrots and celery). So on day one, and it seemed like for the first month of culinary school, all we did was brunoise, julienne and batonnet onions, carrots and celery so that we could use those vegetables to make stock.

I got really good at making stock and just ok with my knife cuts. But, I did learn that we could legit elevate onions, carrots and celery with proper technique and a little patience. Case in point, our recipe today.

If you want more recipes like this, it’s as easy as grabbing my free better energy kit here. It has a 22 page pantry guide that includes tons of recipes, a 7 day reflection journal to check in where you’re at and a sample day of eating with breakfast lunch dinner, and snack recipes.

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