The carrots have been used for a number of years, but they are often not used at all, and the dishes are always the same. The carrots that people love and hate, cut into julienne strips and use is a very effective countermeasure. It's incredibly easy to prepare, and you don't have to worry about the annoying fishy flavor.

Carrots in Teak Cream

This is a great side dish for burgers and a great way to spice up a lunchbox. Even kids who hate carrots will find it easy to eat.

Ingredients (2 servings): 1 carrot (julienne) (200g), 10g cream, 1 tbsp yuzu vinaigrette, a pinch of salt, and a pinch of coarse-ground black pepper.

How to make: Melt the cream in a saucepan, stir-fry the carrots until slightly softened, then add the yuzu vinegar soy sauce and cook until the sauce runs dry, then season with salt and black pepper.

Kimpei carrots and goat's kidneys

Wouldn't it be better to cook goat's kidneys like kimpei burdock? Adding carrots adds color, and the combination of seaweed and vegetables is impeccable on a nutritional level!

Ingredients (3? 4 servings): 1/2 carrot (julienne) (100g), 20g dried fenugreek (soaked and cut into bite-sized pieces), 1/2 chili pepper (cut into small rings), 3 julienne bamboo skewers (julienne).

Seasoning: 1 and 1/2 tbsp soy sauce, 1 tbsp each sugar and wine, 1 tbsp sesame seeds, 1 tbsp sesame oil.

How to use:

1. Pour sesame oil into a pan and stir fry the carrots with the chili peppers.

2. After a little stir-frying, add the lamb's lettuce and carrots, and stir-fry until the ingredients are coated with oil, then add A and stir-fry until the soup dries up. Sprinkle with white sesame seeds.