Vichy carrots with a twist

Ingredients for 4 servings:

• 500 g carrot(s), cleaned and cut into thin slices
• 2 onions, very finely diced
• 1 piece(s) ginger, about the size of a walnut
• 2 cloves garlic, very finely sliced
• ½ tsp cumin, just enough
• 20 g butter
• 1 tbsp sugar
• 1 tsp salt
• n. B. water
• e.g. parsley, flat, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

oriental touch, great side dish

Heat the butter in a medium saucepan and sauté the onions. While still light brown, add the garlic and ginger and sauté over medium heat until softened, without allowing it to brown. Sprinkle with the sugar and melt, but do not allow it to brown. Add the carrot slices, season with salt, and stir to release the juices. After a few minutes, add the water (it should cover the bottom of the pan along with the carrot juice), cover, and sauté over low heat for 10-15 minutes, stirring occasionally. When the carrots still have a slight bite, remove the lid, allow the liquid to reduce slightly, and add the cumin. Can be kept warm in the oven at 50°C, covered, without any loss of quality. If desired, chop the parsley and add it just before serving.