Candied Carrot Wedges with Chilli, Peanut and Sesame
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 thick carrot (s)
- 1 chilli pepper (s), (red Thai chilli)
- 1 large garlic, (onion garlic)
- 4 tablespoon oil, (peanut oil)
- 1 tablespoon sesame oil
- 3 tablespoon peanut cream, chunky
- 2 tablespoon sugar, brown
- 2 tablespoon sesame seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into wedges.
- Heat 4-6 tablespoons of peanut oil in the pan and add the coarsely sliced garlic bulb and the very finely chopped chilli pepper. Let it take on color on a low flame, but be careful not to let it get too brown! The garlic slices can be taken out again, the chiles stay in.
- Add the carrots and season with salt and pepper. Swirl until the carrots are slightly glazed, then sprinkle with the sesame seeds and add the peanut cream. Turn or swirl every now and then until the peanut cream has melted completely. Pour into a saucepan and sprinkle some sugar over it. Place in the oven at 180 ° for approx. 25 minutes (without preheating). Take out and drizzle some sesame oil over it.
- The carrots taste warm, immediately after preparation, and cold, e.g. as an antipasti.
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