Often, just changing the way you cut a vegetable can add variety and interest to a simple dish. One cutting technique, which I learned as the jewel cut, is actually my favorite way to cut root vegetables. I think it’s kind of fun.
Lay the root vegetable on its side, horizontal, with the top to your left if you are right-handed. Start at the root end and cut your first vegetable piece at a diagonal with the knife tip angled toward the left. Then turn the root toward you about a quarter turn and cut at a diagonal again. Keep turning and cutting until you have cut all the way to the top.
I am bringing this dish to the Virtual Vegan Linky Potluck this week.
Orange-y Carrot Jewels
3 cups cut carrot chunks (about 3-4 carrots)
2 Tbsp water
1/4 cup orange juice (freshly squeezed or unsweetened already juiced)
1 tsp brown rice syrup
pinch of sea salt
1. Place carrots, water, orange juice, brown rice syrup and sea salt in a medium saucepan and bring to a boil. Reduce heat to simmer, cover and cook until carrots are barely tender.
2. With a slotted spoon, remove carrots from liquid and place in a serving dish.
3. Continue to simmer the liquid, uncovered, until it reduces in volume and becomes a little thicker. Pour over the cooked carrots. Serve.