Carrots are not only grated, in Korean, or in soup (well, we all know that). Carrots are prepared in separate dishes and can be delicious. There are sweet carrot casseroles, I happened to try carrot pancakes (I didn’t come in, but someone likes it), carrots can be stewed in a creamy sauce (in Gone with the Wind, the main character longingly recalls this dish in the days constant need).
Well, in general, we pay undeservedly little attention to carrots, here!
Therefore, today it is the simplest carrot that many will like - it is sweet and spicy, but not cloying.
We take:
- A couple of carrots
- 1-2 tablespoons of butter (preferably butter, but odorless vegetable oil can be used)
- A slice of ginger in a centimeter or two
- Spoon (tablespoon) of honey
- 1 star anise
- 2 teaspoons lemon juice
- Salt, white pepper to taste (white - because it is hot, aromatic, but sour)
- A little parsley (to taste)
How we cook:
We clean the carrots and cut them into round pieces no thicker than half a centimeter (otherwise it will take too long to cook).
We clean and rub the ginger.
In a saucepan, melt the butter (well, or heat up the vegetable oil) and fry the carrots in it - not for long, the crust is not needed.
Add honey, anise star, grated ginger and a couple of tablespoons of water there, cover and simmer for ten minutes. This degree of readiness is enough for us, but if it seems to someone that the carrots are hard, he, of course, can increase the time.
At the very end, season with salt, pepper and lemon juice and sprinkle with chopped parsley.
Bon Appetit!