I hate fusion.
But sometimes, in order to jazz up a plain vegetable or to revive one that’s looking maybe a bit jaded you have to resort to “meddling” or “fudging” – always based, of course, on the precept that you know what works with what.
I took to my Thai stocks to breathe the kiss of life into a slightly tired bunch of organic carots, deemed too nice to throw away. Daughter One, whose judgement I respect in these matters opined that they were the nicest carrots she’d ever had, so here’s the recipe.
1 bunch carrots
1 tbsp olive oil
1 thumbnail-sized pice of galangal, chopped fine
1/4 small red chilli, chopped fine
light drizzle of Nam Pla (Thai Fish Sauce)
1 tsp palm sugar
Wash and scrape the carrots. If small, use whole, or cut into 1.5 in lengths on the diagonal, quarter turing the carrot after every cut. Parboil or steam until al dente.
Heat the oil in a frying pan and stir in the galangal and chilli, cook for a minute or two. Add the carrots, speckle with nam Pla and drizzle the palm sugar over the top. Roll in the pan until lightly caramelized on all sides.
I served it with a plain roast chicken and a wild mushroom risotto.