John Myers
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Baby or Finger Carrots in Spice Coat
The perfect baby or finger carrots in spice coat recipe with a picture and simple step-by-step instructions.
if you like, make a sauce
- Rapeseed oil
- Star anise
- Caraway seed
- Coarse sea salt
- Honey
- Espelette pepper
- Lime zest
- Ginger zest
- Salted butter
- Green of baby carrots
- Lovage leaves
- Carrot juice
- Pepper and salt
- Rosemary spice
- Sour cream
- Cut the baby carrots 5 cm behind the carrot green. Brush well under running water and then dry. Rinse the carrot greens (without stems) well (used for the sauce) and drain in a sieve.
- The rapeseed oil is brought to temperature on a plate or large pan and the carrots are placed on top. Sprinkle with the listed spices and stew for 5 minutes on both sides. After turning both sides, the zest of ginger and lime trickle over it. This type of preparation results in a slight caramelization of the carrots.
- During this time they make the sauce. For this, the butter is melted and the greens (which are retained will be fried later), along with the spices, are added. Sauté briefly and then add the carrot juice. Let it reduce. Finally stir in the sour cream.
- Fry the retained green leaves in a little rapeseed oil – let them dry on a paper towel. They serve as decoration.
- Now get the carrots off the heat and place them on a serving plate. Spoon the rest (stewing liquid) out of the pan and add to the sauce. Stir in and pour into a bowl that you place on the plate. Now pour the fried green leaves over the carrots and place the sternains on top – done!
- Unfortunately I forgot to take a picture of the prepared plate. But it will be made up as soon as I prepare the dish repeatedly.
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