Summary

Ingredients

• 800 g carrot (s), peeled, cut into approx. 1/2 cm thick slices
• 3 tablespoon olive oil
• 0.25 teaspoon ¼ saffron threads soaked in hot water
• 0.5 ½ bunch parsley, smooth, leaves torn off
• 1 orange (s), juice it
• 1 tablespoon vinegar, orange vinegar (alternatively: white balsamic vinegar + teaspoon orange zest)
• 1 teaspoon sugar, brown
• 100 ml vegetable stock
• salt and pepper
• Cayenne pepper

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Instructions

1. Fry the carrots in 2 tablespoons of olive oil while stirring for about 1 minute. Add saffron, stir well. Deglaze with the stock and season with salt, pepper, cayenne pepper and sugar. Cover and cook the vegetables over low heat for about 5 - 10 minutes (depending on how firm they should be).
2. Transfer the carrots to a bowl and let cool down a little.
3. Add the rest of the olive oil, parsley, orange juice and orange vinegar and mix well.
4. Let it steep a little and season again to taste.