When I think about carrots, I just think sweet. I rough up that sweetness with spices, or roast it out into toasty darkness. But here's a way to push carrots into a whole new zone: ferment them with ginger or its pungent cousin, galangal, in this incredibly simple yet delightful recipe from Hugh Acheson's new book.
from Recipe | The Kitchn http://ift.tt/1IiJaPK
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