Wash and dry the sage, pluck the leaves, put some leaves aside for decoration, cut the rest into fine strips. Peel the carrots and onions. Cut the carrots into not too small sticks. Leave the pearl onions whole.
Heat the oil in a wide saucepan with a thick bottom. Briefly sauté the carrots and onions in it. Add sugar and simmer everything, stirring, until the sugar caramelizes slightly. Pour in the vegetable stock, season with salt and pepper, stir in the sage strips. Cook the vegetables in a closed pot over low heat for 5-8 minutes. The carrots should still be firm to the bite. Arrange on a platter and garnish with the remaining sage.
Ingredients
Print Recipe
Pin Recipe