Summary

Ingredients

• 800 g carrot (s), youn
• 30 g sesame seeds, dry roasted
• 1 chilli pepper (s), red, halved lengthways, pitted, diced
• 25 g iner root, diced
• 8 cardamom pods, green, finely crushed seeds in a mortar
• 100 g butter
• 3 tablespoon honey
• salt
• 200 ml juice, (carrot juice)
• 200 ml vegetable stock
• 1 teaspoon cinnamon
• 150 g couscous
• 4 nectarine (s)
• 2 tablespoon sugar
• pepper

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Instructions

1. Sauté the carrots in a large pot (or a pan) in 50 g butter with honey, chilli and ginger. Salt and fill up with carrot juice. Steam in a closed pot for about 5-6 minutes. Then simmer in an open saucepan until the liquid has boiled down. Mix in the sesame seeds.
2. In the meantime, bring the vegetable stock with cardamom, cinnamon, salt and 30 g butter to the boil. Add the couscous, remove from the heat and leave to soak in a closed saucepan for 8 minutes.
3. Halve the nectarines and remove the core. Melt the sugar in a pan over a mild heat until golden brown. Add the remaining butter and fry the nectarines on the cut surface for about 2-3 minutes, turn, pepper and cook for another 2 minutes. Cut the mint into strips. Serve the carrots with the nectarines. Fluff the couscous with a fork and serve with it.
4. As an alternative to couscous, rice also tastes wonderful.
5. If you like, sprinkle the carrots with cut mint leaves.