Carrots in sesame honey butter with nectarines

Ingredients for 4 servings:

• 800 g carrot(s), young
• 30 g sesame seeds, dry roasted
• 1 red chili pepper(s), halved lengthwise, pitted, diced
• 25 g ginger root, diced
• 8 cardamom pods, green, seeds finely crushed in a mortar
• 100 g butter
• 3 tbsp honey
• Salt
• 200 ml juice (carrot juice)
• 200 ml vegetable stock
• 1 tsp cinnamon
• 150 g couscous
• 4 nectarines
• 2 tbsp sugar
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

The carrot sauce is simply a dream….

Sauté the carrots in a wide saucepan (or frying pan) in 50g butter with honey, chili, and ginger. Season with salt and add carrot juice. Sauté in a covered pan for about 5-6 minutes. Then simmer in an uncovered pan until the liquid has reduced. Stir in the sesame seeds. Meanwhile, bring the vegetable stock to a boil with cardamom, cinnamon, salt, and 30g butter. Add the couscous, remove from the heat, and let it swell in a covered pan for 8 minutes. Halve the nectarines and remove the stones. Melt the sugar in a pan over low heat until golden brown. Add the remaining butter and sauté the nectarines cut-side down for about 2-3 minutes, then turn, season with pepper, and cook for another 2 minutes. Cut the mint into strips. Arrange the carrots with the nectarines. Fluff the couscous with a fork and serve. Rice also tastes wonderful with the couscous as an alternative. If you like, sprinkle the carrots with chopped mint leaves.