Sautéed Carrot

Sautéed Carrot

Mixed Heritage Carrot Sauté
Mixed Heritage Carrot Sauté


  • 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



  • 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


  • 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

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