JULIENNE OF SESAME CARROTS AND CELERY ROOT
Categories Vegetable Side Quick & Easy Low/No Sugar Lemon Carrot Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.
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Abdullah Al Nur
abdullah_a47@aol.comI made this recipe for my family and they all loved it! The carrots and parsnips were perfectly roasted and the sauce was flavorful and delicious. I will definitely be making this again.
Mekseb Habtom
meksebhabtom@gmail.comThis dish is a great way to use up leftover vegetables. I usually have a few carrots and parsnips in my fridge that need to be used up, and this recipe is a great way to do that. It's also a healthy and delicious side dish.
A.S.M. Mehedee Hasan
h.a@yahoo.comI love this recipe because it's so simple yet flavorful. The carrots and parsnips are roasted to perfection and the sesame-honey sauce is divine. I always get compliments when I serve this dish.
Zameerali Baloch
zameeralibaloch41@hotmail.co.ukThis recipe is a keeper! It's easy to make, healthy, and delicious. I love the combination of sesame oil, honey, and lemon juice. I've made it several times and it's always a hit.
Easa Zahoor
easa.zahoor@yahoo.comI'm not a big fan of carrots, but I loved this dish! The sesame-honey sauce is amazing and the carrots were roasted to perfection. I will definitely be making this again.
Janith Jayamal
j@hotmail.co.ukI made this recipe for a potluck and it was a huge success! Everyone loved the unique flavor of the sesame-honey sauce. I will definitely be making this again.
JRZ JRZ
jrz.jrz99@hotmail.comThis dish is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavor of the sauce. I usually serve it with rice or quinoa.
Santosh Dhami
s@gmail.comI love this recipe because it's so versatile. You can use different types of root vegetables, such as beets, turnips, or rutabagas. You can also adjust the flavor of the sauce to your liking. I like to add a little bit of ginger or garlic to mine.
crystal Bradshaw
c@gmail.comThis dish is so easy to make and the results are impressive. The carrots and parsnips are roasted until tender and then tossed in a flavorful sauce. I served it as a side dish for a dinner party and everyone raved about it.
Billy Marimon
billy_marimon41@hotmail.comI'm always looking for healthy and delicious side dishes, and this one definitely fits the bill. The carrots and parsnips are roasted to perfection and the sesame-honey sauce is divine. I'll definitely be making this again.
Bezabih Tizeta
t-b@yahoo.comThis recipe is a great way to use up leftover carrots and parsnips. I had some leftover from a previous meal and decided to give this recipe a try. I'm so glad I did! The dish was easy to make and the flavor was amazing. The combination of sesame oil
Mandip Sunar
s.m61@hotmail.comI tried this recipe last night and it was a hit with my family! The carrots and parsnips were perfectly tender and the sauce was flavorful and delicious. We especially loved the nutty flavor of the sesame oil. Definitely recommend this recipe!
josi king
king41@aol.comThis carrot and parsnip julienne dish was a delightful blend of flavors and textures. The sesame oil and honey brought out the sweetness of the vegetables, while the lemon juice added a refreshing tang. The almonds added a nice crunch and the parsley