Carrots with Chilli Peppers and Sunflower Seeds

So over here in England Gwyneth Paltrow gets a pretty bad rap.  Granted she’s living in LA now, so she’s not really a UK problem, but she still pops up in the media from time to time.  Most recently Ms. Paltrow has courted controversy with her new cookbook, “It’s all Good” where she provides recipes that “are just right for the way we are meant to be eating these days – cleaner and healthier, without sacrificing any flavour or satisfaction.”  In a country where, according to Suzanne Moore of the Guardian, food is now the ultimate class signifier, Paltrow’s recipes have a tendency to come across as somewhat preachy and unattainable for those on fixed or low incomes.  That said, I came across some of her recipes on goop and couldn’t resist giving them a go.  Unfortunately when it came to trying out her recipe for Carrots with Black Sesame and Ginger, I had neither black sesame or ginger.  Here’s what I came up with:

Carrots with Hot Red Peppers and Sunflower Seeds

1 chilli pepper, sliced into rings (remove the seeds if you’re afraid of too much heat)
1 tbsp olive oil
6 carrots, peeled and cut into matchsticks (I used the medium blade on my mandolin)
2 handfuls of snow peas, cut on a diagonal into roughly matchstick size
coarse sea salt and pepper
a few drops of sesame oil
1 tsp soy sauce
4 tbsp toasted sunflower seeds

Heat the olive oil in a large saute pan, adding the chilli peppers to flavour the oil.  After the peppers have sizzled in the oil for a minute or so, add the carrots and snow peas, tossing to coat with the oil.  Cook the carrots and snowpeas for a minute or too until they just start to soften.  Stir in the sesame oil, soy sauce, and sunflower seeds.  Season with salt and pepper to taste.  Serve warm or cold.


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