Carrot kimchi (banchan) is one of my favorites. It’s a rendition on candied carrots that is sure to please. Use a hand mandoline slicer with the triangle blade to get the thin matchsticks, or spiralize it and cut into 2 inch pieces for a funky flare. Sauteing can take the place of steaming. For the sweetener, maple syrup or honey works best.
Ingredients
Method
- Use a pot with a steamer basket and lid. Fill the pot to 1 inch of water just below the steamer basket, put the lid on, and turn the heat to medium-high, until boiling.
- Steam the carrots for 2-3 minutes, until slightly softer.
- Move the carrots to a small frying pan, and mix with cranberries and maple syrup or honey over medium heat.
- Mix and enjoy! Keeps in the fridge.
