Young carrots with "Ras El Hanout"

Ingredients for 4 servings:

• 12 carrot(s), young, with green
• 90 ml vegetable stock
• ½ lemon(s)
• 2 sprigs of thyme
• 1 tsp Ras el Hanout
• 2 tbsp butter
• 2 tsp beet syrup
• salt and pepper
• Sunflower oil or rapeseed oil

Instructions

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

Recipe 5 of the corn polenta patties on savoy cabbage cream with pumpkin, served with “Ras El Hanout” carrots and parsnip puree in quince sauce

Wash and peel the carrots. Leave the carrot tops to stand. Heat a pan with a little oil and fry the carrots vigorously. Season with salt and pepper. Add the broth. Add the juice of half a lemon and cook for about 4 minutes, until the carrots are still firm to the bite. Pick and finely chop the thyme leaves. Add the beetroot syrup, thyme, and ras el hanout and toss to coat. Allow the liquid to reduce and glaze with butter. Season with salt and pepper, if desired. Place three carrots per plate next to the savoy cabbage. A basic recipe for making vegetable broth can be found here: https://www.chefkoch.de/rezepte/3746321569325637/Schnelle-Gemuesebruehe-Grundrezept.html