Carrot salad with saffron and orange

Ingredients for 4 servings:

• 800 g carrot(s), peeled, cut into approx. 1/2 cm thick slices
• 3 tbsp olive oil
• ¼ tsp saffron threads, soaked in hot water
• ½ bunch parsley, flat, leaves picked
• 1 orange(s), juice
• 1 tbsp vinegar, orange vinegar (alternatively: white balsamic vinegar + 1 tsp orange zest)
• 1 tsp brown sugar
• 100 ml vegetable stock
• salt and pepper
• Cayenne pepper

Instructions

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

Sauté the carrots in 2 tablespoons of olive oil, stirring occasionally, for about 1 minute. Add the saffron and stir well. Deglaze with the stock and season with salt, pepper, cayenne pepper, and sugar. Cover and cook the vegetables over low heat for about 5-10 minutes (depending on how firm you want them). Transfer the carrots to a bowl and let cool slightly. Add the remaining olive oil, parsley, orange juice, and orange vinegar, and mix well. Let it infuse for a while and season again to taste.