East-west Carrots

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs carrots, peeled and sliced into thin rounds
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon cider vinegar
• 2 teaspoons sesame oil
• 2 teaspoons miso (see note above)
• 2 teaspoons soy sauce
• 1/4 cup thinly sliced green onion
• 2 tablespoons minced parsley
• 1/4 teaspoon dried tarragon

Recipe

• 1 in a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil. add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. drain.
• 2 meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon.
• 3 add warm carrots and mix to coat. serve, or cover and chill up to 1 day.