Spicy carrot
4 servings
75 minutes
Spicy carrots are a harmony of simple ingredients that reveal the richness of flavor. This recipe, inspired by European cuisine, combines sweet carrots with tangy mustard to create a rich, deep aroma. The carrots are slowly roasted in the oven until tender and then sautéed in hot oil, absorbing the warmth of the spices. Mustard seeds add a slight heat and expressiveness to the dish, highlighting the vegetable's natural sweetness. This dish is perfect as a standalone appetizer or as an accompaniment to meat and fish. Its rich flavor makes it an excellent choice for cozy dinners and festive tables. Simple to prepare, it retains its sophistication while staying true to home cooking traditions.
1
Peel the carrot and cut it into long sticks.
- Carrot: 1 kg
2
Grind the mustard seeds in a mortar.
- Mustard seeds: 2 tablespoons
3
Place the chopped carrots in an oven-safe dish and cover with water so that the liquid covers the vegetables. Add salt. Put in a preheated oven at 200 degrees and simmer for 1 hour. Then remove the carrots and drain in a colander.
- Carrot: 1 kg
- Salt: 1 teaspoon
4
Pour vegetable oil into a heated wok or a thin-bottomed pan, add mustard, place the carrots and fry for 5-7 minutes, stirring constantly. Arrange the cooked carrots on plates.
- Vegetable oil: 4 tablespoons
- Mustard seeds: 2 tablespoons
- Carrot: 1 kg