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Maple, Ginger, and Garlic Glazed Baby Carrots with Spinach leaves, Radishes and Mozzarella

This is surprisingly delicious mingle of contrasting flavours and textures. The key of course is to get your hands on those bright orange, full of aroma, small carrots. There is very little cooking involved in handling the carrots and then you just assemble.

Start by peeling the carrots and trimming the tops. Steam them for about 15 minutes checking to see that a knife can easily pierce the flesh. Let them cool down and cut them lengthwise in half.

Heat a nonstick pan well over medium to high heat and brush with some oil. Arrange the the carrots cut side down in the pan so that they all touch the surface and allow them to brown, about 8 minutes. Remove from the pan, turn heat down to low and add:

  • Olive oil, enough to cover well the surface of the pan

  • Ginger, very thinly cut, a thumb sized piece

Swirl around and allow the ginger to soften and fragrance the oil. After a few minutes add:

  • Garlic, very finely cut, 1 big clove

Add some salt, swirl again for a minute or so and return the carrots to the pan. Add:

  • Maple Syrup, 1 tbsp

  • Lemon Juice, 1 tbsp

Give the pan another swirl to glaze the carrots and remove from heat. Place carrots on a platter and drizzle some more of the ginger/garlic/maple/lemon thick and sticky glaze over them (you will need a small spoon for this) - store extra glaze mingle in a small jar for another day.

On the carrots scatter:

  • Radishes, thinly cut, preferably with a mandolin

  • Baby Spinach leaves

  • Mozzarella Pieces

  • Balsamic Syrup

  • Sea Salt Flakes


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