Thursday, June 20, 2013

Carrot Pasta Asian Style

Len and I are co-op cooking our dinner!   We are both trying to limit our grain intake this week.  I'm pretty much off of starchy side dishes anyway.  They just cause me grief.

2 lbs carrots, peeled

The larger the carrots, the easier they will be to Julianne.

1 cup water
2 tablespoons margarine
1/4 cup sugar
2 tablespoons Bragg's Liquid Aminos

Julianne the carrots and simmer them in water in a skillet with a lid.  Cook until they are to your desired tenderness.  Mine need to be pretty tender.  They will cook further when sugaring them too.

Drain well.  Add the margarine, sugar, and Bragg's.  Cook until sugar caramelizes.

You can serve a variety of ways.  Top with a peanut sauce.  Serve with rice or rice noodles.  Cashews, almonds, sunflower seeds, sesame seeds all sound super yummy to me too!





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