Summary

Ingredients

• 1 bunch carrot (s), peeled with 3-4 cm green
• 2 tablespoon pine nuts
• 200 ml poultry stock
• 60 g herb butter
• 2 tablespoon powdered sugar
• 4 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Roast the pine nuts in a dry pan and set aside.
2. Simmer the carrots with the poultry stock in the pan for about 7-8 minutes. Melt the herb butter in it, dust the icing sugar over it and add the balsamic vinegar. Let simmer for about 2 more minutes, season with salt and pepper and serve sprinkled with the pine nuts.