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CARROTS WITH KUZU SAUCE
10 carrots
kuzu
shiitake mushroom
kombu
parsley, for garnish |
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Boil the carrots until tender. In a saucepan, make a broth of water, a
dried shiitake mushroom, and a postage size piece of kombu. Cook this for
about 20 minutes.
Mix one tsp. of kuzu per cup of water with a small amount of cold water.
Add this to the broth and cook until it thickens.. If after about 10
minutes, it does not thicken, add a little more kuzu to a small amount
of water and add to the mixture. Glaze the carrots with this and garnish
with parsley.
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