Sunday, 28 October 2012

Braised carrots w/ arugula.

This was a light lunch for work, I prepared it the night before and let it sit over night in the fridge. You can also eat it while still warm as a side dish for something like fried tofu or something like that.

Cut carrots into bite size pieces and fry them in a little oil on high heat for 3-5 minutes, stir from time to time.
Lower the heat and add some splashes of water, if necessary. Season to taste with some salt (you could also use soy sauce instead of salt), pepper, paprika. If the carrots are almost done add some arugula and let melt down the leaves. Very quick, very easy, very yummy.

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