Macrobiotic: Stewed Carrots in a Walnut Sauce

Macrobiotic: Stewed Carrots in a Walnut Sauce

Boiling the carrots in salt water brings out their sweetness. These sweet carrots are coated in a thick walnut sauce.

Ingredients: 3-4 servings

150-200 g (1 carrot)
1/2 teaspoon
150 ml
30 g
Soy milk (or water)
2 tablespoons
1/4 teaspoon
to taste


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). Reduce to low heat, then simmer slowly until the water boils out.
2. While simmering the carrots, prepare the walnut sauce. Dry roast the walnuts in a frying pan, then grind with a mortar and pestle. Add a small amount of soy milk to smooth out the paste.
3. Season the walnut paste with salt and pepper. Coat the carrots in the paste, then it's ready to serve. Taste the carrots first to judge how much salt to use. If they have plenty of flavor, trying using less salt.

Story Behind this Recipe

Make use of nutrition-packed walnuts not only in sweets, but also in savory cuisine!