Recipe of Any-night-of-the-week Macrobiotic: Stewed Carrots in a Walnut Sauce
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Macrobiotic: Stewed Carrots in a Walnut Sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Macrobiotic: Stewed Carrots in a Walnut Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macrobiotic: Stewed Carrots in a Walnut Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Macrobiotic: Stewed Carrots in a Walnut Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can cook Macrobiotic: Stewed Carrots in a Walnut Sauce using 7 ingredients and 3 steps. Here is how you can achieve it.
Make use of nutrition-packed walnuts not only in sweets, but also in savory cuisine!
Carrots simply boiled in salt water are sweet and delicious! I used ground walnuts instead of tofu. Try this recipe with other nuts of your choice. Recipe by Ruruko
Ingredients and spices that need to be Take to make Macrobiotic: Stewed Carrots in a Walnut Sauce:
- 200 grams Carrot
- 1/2 tsp Salt
- 150 ml Water
- 30 grams Walnuts
- 2 tbsp Soy milk (or water)
- 1/4 tsp Salt
- 1 Pepper
Steps to make Macrobiotic: Stewed Carrots in a Walnut Sauce
- Roughly chop the carrots into small bite-sized pieces, sprinkle with salt, then bring to a boil in a pot on high heat with 150 ml water (just enough to cover them). Reduce to low heat, then simmer slowly until the water boils out.
- While simmering the carrots, prepare the walnut sauce. Dry roast the walnuts in a frying pan, then grind with a mortar and pestle. Add a small amount of soy milk to smooth out the paste.
- Season the walnut paste with salt and pepper. Coat the carrots in the paste, then it's ready to serve. Taste the carrots first to judge how much salt to use. If they have plenty of flavor, trying using less salt.
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