Sides

Dutch Carrots with Asian Dressing

The Thai twist added to delicious Dutch carrots make this dish a real crowd-pleaser.

Serves: 4.
Prep Time: 10 minutes.
Cooking Time: 15-20 minutes.

Ingredients

• 24 Dutch carrots, peeled and trimmed
• 1 stick celery
• 12 spring onions
• 1 small clove garlic, crushed
• 100g peanuts, roasted
• 30g shredded coconut, toasted
• 2cm fresh ginger, cut into strips
• 1/2cm fresh lemongrass, finely chopped
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp fish sauce
• 1/4 tsp sesame oil
• Juice of 1 lime
• 2 tbsp peanut oil
• Fresh coriander for garnish

Cooking Instructions

• Place carrots in boiling, salted water and cook till tender. Remove and drain.
• Trim the bottoms off the spring onions and cut a length of about 5cm. Blanch in the boiling water. Julienne 5cm sections from the darker green tops of the onions.
• Cut the celery in thin slices, diagonally. Place ginger, lemongrass and garlic in a small bowl and using a teaspoon, crush in the salt and sugar till the juices start to run.
• Add fish sauce, sesame oil, lime juice and peanut oil and mix well.
• Combine the vegetables and add dressing.
• Arrange on a plate, interspersing with the peanuts and coconut, and sprinkle with fresh coriander leaves.