Honey Ginger Carrot Medallions

20250507 #breakfastdiary 1394, 11°C/mostly cloudy, 20 min/exercise (M) A crepe cake, made by stacking many thin crepes layer upon layer, is said to symbolize longevity and wealth abroad, thanks to all the care that goes into each individual layer. A croissant, too, reveals hundreds of layers when you cut into it, made possible only through the labor of repeatedly rolling and folding the dough over and over. And so today's breakfast, rolled and coiled with just as much care as a crepe cake or croissant into dozens of layers, is this roughly 400kcal honey ginger carrot medallions.

2 carrots, 2T butter, 1t toasted sesame salt, (sauce) 1T soy sauce, 1T lemon juice, 1T white wine vinegar, 2T honey, 1t ginger

1. Shave the carrot into ribbons with a grater and coil into rounds about 5cm across. Tie with kitchen twine so they don't come apart. (Microwaving them like this for about 3 minutes first makes cooking easier.) 2. Add butter to a hot pan and cook the carrots slowly over low heat. 3. Mix 1T soy sauce, 1T lemon juice, 1T white wine vinegar, 2T honey, and 1t ginger, pour over the carrots, and cook until reduced. 4. Plate it up and top with parsley.