John Myers
Ingredients for 6 servings:
- 750 g carrot(s)
- 600 g carrot(s), young, small
- ½ vanilla pod(s)
- some salt
- some sugar
- Pepper (Tellicherry pepper) from the mill
- 1 pinch(s) of cayenne pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel and juice 750g of carrots. Add a little salt, sugar, and a pinch of cayenne pepper to the juice and pour it into a sufficiently large saucepan. Peel the small carrots. Scrape out half of the vanilla pod. Add the vanilla seeds, vanilla pod, and carrots to the (cold) juice and simmer gently with the lid on for about 30 minutes until al dente. Remove the carrots from the pan (then reserve the liquid for another use) and serve with freshly ground Tellicherry pepper. It goes well as a side dish with all kinds of meat (especially fillet steak) or, combined with other vegetables, on a vegetable platter.
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