This is a delicious appetizer that is served to guests as finger food as an aperitif.
Cut off the green of the carrots to about 2 cm and peel thinly with a potato peeler.
Blanch the carrots in salted water for 3-5 minutes, depending on their size. They shouldn`t be cooked through, they should still have bite. Chill out cold.
Heat the butter in a pan, add the powdered sugar, let it melt and caramelize the carrots over a low heat. Spread some lemon zest over it.
Pluck the basil leaves from the stems. Wrap the carrots with 2-3 leaves and a slice of ham. Arrange on a plate and grind some black pepper over it with a coarse setting.
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