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Carrot vegetables

updated

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Ingredients for 2 servings:

  • 8 carrots (baby carrots)
  • 400 ml juice (carrot juice)
  • 200 ml orange juice
  • 1 garlic clove(s)
  • 1 tsp butter, cold
  • 1 pinch(s) of saffron
  • 1 pinch of salt
  • 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Baby carrot vegetables with a twist

Peel the carrots and braise them briefly in a pan. Deglaze with carrot and orange juice and simmer slightly. Let the garlic simmer briefly in the sauce. Add a little cold butter and a pinch of saffron, sugar, and salt to the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Carrot vegetables

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