Macrobiotic: Stewed Carrots in a Walnut Sauce

1. 1

   Roughly chop the carrots into small bite-sized pieces, sprinkle with salt, then bring to a boil in a pot on high heat with 150 ml water (just enough to cover them).

2. 2

   Reduce to low heat, then simmer slowly until the water boils out.

3. 3

   While simmering the carrots, prepare the walnut sauce.

4. 4

   Dry roast the walnuts in a frying pan, then grind with a mortar and pestle.

5. 5

   Add a small amount of soy milk to smooth out the paste.

6. 6

   Season the walnut paste with salt and pepper.

7. 7

   Coat the carrots in the paste, then it's ready to serve.

8. 8

   Taste the carrots first to judge how much salt to use.

9. 9

   If they have plenty of flavor, trying using less salt.

* Per serving · 4 servings · Values may vary.