Carrot tapas

Ingredients for 1 servings:

• 500 g carrot(s)
• 1 tsp sugar
• 2 tbsp oil
• 50 ml water
• 2 tbsp sesame seeds, optional
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• n. B. Garlic clove(s), approx. 1 – 2, squeezed or finely chopped
• 1 tsp cumin powder
• 1 tsp allspice d’Espelette
• 1 sprig(s) of oregano, or 2
• some salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

marinated carrots

Peel the carrots and cut into approximately 3 mm thick slices. Pluck the oregano leaves from the stems. Mix the listed ingredients to make a marinade. Toast the sesame seeds in a non-stick pan until they brown and smell fragrant. Remove and let cool. Heat approximately 2 tablespoons of oil in the pan and sauté the carrot slices for about 5 minutes, stirring constantly. Add 1 teaspoon of sugar and melt while stirring. Deglaze with a little water, cover and sauté until the carrots are tender but still firm to the bite. Add a little more water if necessary. At the end of the cooking time, the water should be completely evaporated. Place the carrots in a bowl, add the sesame seeds and mix well with the marinade. Let it marinate in the refrigerator, stirring occasionally. Season to taste before serving. The carrots are easy to prepare and will keep in the refrigerator for 2-3 days.