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Carrots with balsamic vinegar and pine nuts

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Ingredients for 2 servings:

  • 1 bunch of carrots, peeled with 3-4 cm green part
  • 2 tbsp pine nuts
  • 200 ml chicken stock
  • 60 g herb butter
  • 2 tbsp powdered sugar
  • 4 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicate accompaniment e.g. for schnitzel

Toast the pine nuts in a dry pan and set aside. Simmer the carrots and chicken stock in the pan for about 7-8 minutes. Melt the herb butter in it, sprinkle with powdered sugar, and add the balsamic vinegar. Simmer for about 2 more minutes, season with salt and pepper, and serve sprinkled with the pine nuts.

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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.

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