Sautéed Carrot

Ingredients:

• 1 large bunch mixed carrots
• 6 stalks of rainbow chard.
• 1 bunch chives
• 1 knob of fresh ginger
• 1 fresh red chilli (optional)
• 2 table spoons garlic infused olive oil
• 1 table spoon sesame oil
• fresh ground salt and pepper to taste
• 1 teaspoon soy sauce (optional)
• a few sprigs of fresh chopped parsley for garnish
• 1 table spoon toasted pine nuts for garnish

Method

Preparation

• wash and dry all vegetables
• chop the chard stalks into small – medium pieces
• cut the carrots in half length ways and then slice the halves diagonally
• thinly slice fresh chilli and chives
• finely chop fresh ginger

Cooking

• place the garlic infused oil in a heavy based pan and heat to just below simmering point
• add ginger, chilli and chives and chard stalks and cook slowly stirring occasionally until lightly caramelised
• add carrots, salt and pepper, turn heat to lowest setting, stir through and place lid on pan
• cook until carrots are tender stirring  occasionally
• remove lid, add sesame oil and soy sauce, simmer for 1 minute

Serve as a side dish topped with toasted pine nuts and freshly chopped parsley