Ingredients
- 50g butter
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons brown sugar
- 2 tablespoons light soy sauce
- 2 bunches Wilcox carrots, trimmed, peeled
Directions
- Step 1: Place garlic, spices, oil, vinegar, honey and lemon juice in a bowl and whisk to combine. Set aside.
- Step 2: Blanch carrots in boiling salted water for 1-2 minutes, drain and refresh. While still warm, toss in the dressing, then set aside at room temperature.
- Step 3: To serve, toss in the radish and parsley and drizzle with orange flower water.
Recipe courtesy of www.taste.com.au
Serving size 6