“I simply think carrots, particularly their tops and roots, are a creative wonder,” Richard Blais says. “The color, the summary shape—they’re excellent.” He cooks them in a tangy ginger sauce and then sprinkles them with the flavorful, seaweed-and-sesame-seed-based totally Japanese seasoning known as furikake.
How to Make It
In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.
In a large skillet, heat the olive oil. Add the carrots, ginger, and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.