Sweet & Savory Braised Carrots and Potatoes with Onion Syrup
Sweet & Savory Braised Carrots and Potatoes with Onion Syrup
Easily Delicious Side Dish Using Onion Syrup
This recipe for braised carrots and potatoes gets its depth of flavor from a homemade onion syrup, which is made by mixing equal parts onions and sugar and fermenting for at least six months. It’s a simple yet incredibly flavorful dish that’s perfect as a side for any meal.
Main Ingredients- 1 medium potato
- 1 medium carrot
Braising Liquid- 1 cup kelp stock (approx. 200ml)
- 1/2 cup soy sauce (approx. 100ml)
- 1 teaspoon soup soy sauce (approx. 5ml)
- 1/2 cup well-fermented onion syrup (approx. 100ml)
- 1 tablespoon plum extract (approx. 15ml)
- 1 teaspoon minced garlic (optional)
- 1 cup kelp stock (approx. 200ml)
- 1/2 cup soy sauce (approx. 100ml)
- 1 teaspoon soup soy sauce (approx. 5ml)
- 1/2 cup well-fermented onion syrup (approx. 100ml)
- 1 tablespoon plum extract (approx. 15ml)
- 1 teaspoon minced garlic (optional)
Cooking Instructions
Step 1
Peel and wash the potato, then cut it into 1.5 cm cubes. Soak the cubed potato in cold water for about 5 minutes to remove excess starch; this helps prevent the potatoes from breaking apart during cooking and maintains a cleaner texture.
Step 2
Cut the carrot into pieces similar in size (about 1.5 cm) and shape to the potatoes. You can gently round off the edges of the carrot pieces; this helps them hold their shape better during braising.
Step 3
In a deep pan or pot, combine all the braising liquid ingredients: kelp stock, soy sauce, soup soy sauce, onion syrup, plum extract, and minced garlic (if using). Bring this mixture to a boil over medium-high heat. If you don’t have onion syrup, you can use sugar, but adjust the amount of liquid accordingly.
Step 4
Once the braising liquid is boiling vigorously, add the drained potato cubes. Reduce the heat to medium-low and begin to braise. The potatoes will gradually absorb the flavors and soften.
Step 5
When the potatoes start to turn translucent and become tender (after about 7-10 minutes), add the chopped carrots. Continue to braise. Carrots cook faster than potatoes, so adding them when the potatoes are about halfway done ensures they cook evenly.
Step 6
As the braising liquid reduces to a simmer and the vegetables begin to look glossy, stir in 1 tablespoon of oligosaccharide. This adds a beautiful sheen and a subtle sweetness. If the onion syrup is sweet enough for your liking, you can omit this or reduce the amount.
Step 7
Just before turning off the heat, drizzle in a little sesame oil and sprinkle with sesame seeds. The nutty aroma of sesame oil elevates the dish. Serve warm, perhaps over a bowl of rice, and enjoy this comforting side dish!
