carrots
In Korea, simmered beef short ribs are prepared for festive occasions, particularly birthdays and New Year’s celebrations. This winter dish is popular with cooks because it is so easy to make.
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The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans. This is a great dish for any picnic and will work great for work lunches.
This salad is a meal in itself. The combination of hot and cold ingredients and the contrast between crunchy vegetables and soft noodles and meat make this a favorite dish throughout Vietnam, where it is eaten primarily in the summer.
This filling soup has a light gold color due to the carrots cooked with the potatoes. If you are in a hurry, just scrub potatoes and carrots thoroughly, and then chop.
Salads are important and unique part of the Vietnamese cuisine. The Vietnamese treasure fresh, crunchy vegetables such as lettuce, cucumbers, and carrots, and seasonal specialties. Simple but tasty dressings enhance the flavors of each ingredient, and salads are often garnished with fresh mint leaves or fresh coriander. Meat, seafood, or noodles may be added as well, making a salad as light or as substantial as the cook desires. Sesame seeds and fresh coriander dress up a dish of shrimp salad.
