Julienne Of Sesame Carrots And Celery Root Recipes

GLAZED JULIENNED CARROTS

Steps:

• In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

CELERY ROOT, CARROT AND BEET SALAD

Steps:

• For vinaigrette:
• Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
• For salad:
• Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.
• Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.

JULIENNE OF CARROTS WITH SNOW PEAS

Steps:

• Slice the carrots into julienne strips about 1 1/2 inches long.
• Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
• Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.