My Glazed New Carrots fresh and flavorful
Ingredients for 6 servings
- 14 oz (400 g) of young carrots (from Créances if possible) just scraped and cut into small pieces of 3 or 4 cm.
- 1.25 cups (30 cl) of good orange juice
- 2 tablespoons of fir honey
- 1.4 oz (40 g) of half-salted butter
- 10 leaves of lemongrass verbena
- salt and pepper from the mill or Timut if you have it.
Step-by-step recipe
1 In a heavy saucepan melt your butter then add your small carrot pieces.
2 Salt and pepper and sweat covered very gently for 10 minutes.
3 Then add the honey, stir and add the orange juice, the chopped verbena leaves then add some mineral water until it reaches the level.
4 Uncovered cook until there is no more liquid and finally until your carrots caramelize then transfer to a nice salad bowl.
Wine Pairing
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