By Léon Brocard for Astray.com

Ingredients

2 3/4 lb Carrots; scraped & sliced diagonally
1/2 tsp Chili sauce
2 Tbl Extra Virgin olive oil
3 Garlic cloves or scapes; thinly sliced
1 Lemon; juice only
2 tsp Cumin seeds; toasted and crushed
1/2 tsp Salt
1/2 tsp Sugar
2 Tbl Fresh mint leaves, chopped.

Directions

Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce.

Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10 minutes, until the liquid is reduced. Stir in the mint and serve at once.

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Thai Carrot Salad with Peanuts
 By Léon Brocard for Astray.com

Ingredients

3 cups grated carrots
1/4 cup rice vinegar
3 tablespoons fresh lime juice 1 tablespoon fresh orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh cilantro
3 tablespoons pure maple syrup 1/4 teaspoon red chili flakes 1 cup chopped peanuts
Finely chopped fresh mint, for garnish
 

Directions

In a food processor, blend all the ingredients except carrots. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.