Difficulty level: Easy/ Quantity: 4 servings/ Time: 15 minutes/ Kosher: Parva
5 medium carrots
1 package of cooked beets
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4 green onions (white part)
4 tablespoons of excellent canola oil
4 tablespoons honey
2 crushed garlic cloves
2 cm grated fresh ginger
A pinch of excellent coarse salt
Half a teaspoon of finely ground white pepper
For the sauce at the bottom:
4 tablespoons of Teriyaki garlic and ginger sauce from Mawla
A spoonful of water
• Slice the carrots and beets into wide fingers.
• The length of the fingers should not exceed 4 cm.
• Wash the onions well, cut off the green part and leave the white fleshy part.
• Place the beets on absorbent paper for at least 10 minutes before glazing so that they do not develop a deep purple color.
• Heat water in a small saucepan and cook the carrots for 10 minutes in boiling water. Transfer to a separate container.
• Heat a heavy skillet. Put some good quality oil in the skillet, add the vegetables, and begin to gently sauté over low heat.
• When the vegetables are hot - add the Honey Garlic and Ginger Sauce from Mawla Company and continue to sauté, then suddenly increase the heat to a high flame and create a 'caramel' glaze thanks to the oil and honey.
• Once the vegetables look nicely glazed, season with salt and pepper.
• Dilute 5 tablespoons of Mawla's garlic and ginger teriyaki sauce with a tablespoon of water and pour a little onto a plate in an elongated shape.
• Place the glazed vegetables on top of the sauce and top with the remaining glazing liquid.
• Season again with a little coarse salt.
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Courtesy of Toamiya Magazine. For details: Mile andsite
