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.
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.
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!
Carrots simply boiled in salt water are sweet and delicious! I used ground walnuts instead of tofu. Try this recipe with other nuts of your choice.