Marinated bunched carrots

Ingredients for 6 servings:

• 1 bunch carrot(s), small, tender
• 2 tbsp olive oil or sunflower oil
• 150 ml vegetable stock
• 5 tbsp vinegar, light, preferably tarragon vinegar
• 1 tbsp sugar
• n. B. Pepper, white
• e.g. tarragon
• 3 tbsp raisins

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean the carrots, leaving some of the tender green parts on if possible—this is purely for aesthetic purposes. Sauté or lightly fry the carrots all over in the oil. Some darker spots may remain visible—but they shouldn’t be completely browned. Deglaze with the stock and add the vinegar, spices, and raisins. Cover and simmer the vegetables for about 8-15 minutes, depending on the desired firmness and the size of the carrots. Serve lukewarm or cooled on a platter with a little marinade and the raisins. The carrots are delicious as a lukewarm vegetable side dish with a rolled turkey roast or something similar (not just for Easter)—or as an appetizer, instead of a salad or something similar. They’re also delicious as a refreshing snack—for example, with some toast and perhaps some ham. You can also prepare leeks and small zucchini with the carrots or on their own. Clean each and cut into carrot-length/thick pieces. Fresh tarragon tastes best, of course (use the leaves from about 2-4 stalks for this). You can also use pickled tarragon, though you’ll need to adjust the amount of vinegar if necessary. Dried tarragon, however, usually loses too much of its flavor.