Cookbook:carrot Jam & Cookbook:carrots Cooked Kinpira Style
(wiki)
As carrots are fairly sweet, they can often be used in sweet dishes with good results. One such recipe is carrot jam; this is a simple version from Denmark: Ingredients1 kg peeled, finely grated carrots 1/4 1 water Juice of 4 lemons 1/2 kg sugar ProcedureBoil the water and carrots until tender. Add juice and sugar, and continue to boil for a further 15-20 minutes
The aim when cooking Kinpira style carrots is to cook carrots (or another root vegetable) in a minimum amount of water so that the carrots end up tenderly cooked and with none of their flavour or nutritional value lost into discarded cooking water.IngredientsCarrots, julienned Vegetable oil, preferably sesame oil Water Tamari or shoyu, to taste Procedurecut the carrots into thin matchstick pieces (sen-giri, or julienne) pour a small amount of oil into a saucepan and sauté the carrot pieces for two to three minutes add only enough water to half-cover the carrot pieces place the lid on the pot and let the carrots simmer on medium-low heat towards the end of the cooking process when most of the cooking liquid has been absorbed, add a little tamari or shoyu to enhance flavour
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