Summary

Ingredients

• 1 bunch carrot (s)
• 1 piece (s) ginger, the size a hazelnut
• 500 ml carrot juice
• 250 ml orange juice
• 1 teaspoon honey
• a bit salt
• some butter
• 1 squirt lemon juice, freshly squeezed, possibly
• some leaf parsley, chopped

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Instructions

1. Peel the carrots and cut them diagonally into fine slices. Remove the peel from the ginger and grate very finely.
2. In a saucepan, put the carrot slices together with the orange juice, carrot juice, grated ginger and a little salt
3. Cook without a lid on a mild heat until al dente.
4. Cooking without a lid reduces the carrot and orange juice and the flavors penetrate the carrots nicely. Season the cooked carrots to taste with 1 teaspoon of honey and stir in a little pinch of butter. If you like, you can refine it with a splash of freshly squeezed lemon juice. To serve, sprinkle some chopped parsley decoratively over the top.
5. Serve either as a side dish or as a fine starter.