Recipe: Chef Jehangir Mehta
- 1 Ib Carrots assorted, cut on a bias
- 1 tbsp grape seed oil
- 1/2 cup Light soy sauce
- 1/2 cup Molasses
- 7 Thai red chilies
- 1 handful Micro greens (optional)
- Steam or boil the carrots for 5 minutes.
- In a sauté pan add the grape seed oil, followed by the chilies and carrots, sauté for 3 minutes on medium heat.
- Add the soy and molasses along with 1/3 cup water.
- Let the liquid reduce and glaze the carrots.
- Turn off heat and add the micro greens.