Summary

Ingredients

• 300 g carrots (baby carrots)
• 15 g butter
• 1 tablespoon oil
• salt and pepper
• 1 spring onion (s)
• 1 garlic clove (s), peeled, very finely diced
• 0.25 teaspoon ¼ ginger, fresh, peeled, very finely diced
• 1 tablespoon agave syrup or honey
• 1 tablespoon soy sauce, light
• 40 ml orange juice, freshly squeezed
• 1 tablespoon leaf parsley, chopped
• 0.5 tablespoon ½ mint leaves, fresh, chopped

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Instructions

1. Wash the carrots thoroughly and cut in half lengthways. Heat the butter and oil in a pan, add the carrots, season with a little salt and with the lid closed, cook almost completely over a low heat in about 10 to 15 minutes. Turn the carrots in between.
2. Clean and wash the spring onions and cut into thin rings. Add to the carrots with the garlic and ginger and sauté. Add the agave syrup to the vegetables and let it steep for a moment. Add the soy sauce and orange juice and let it thicken a little uncovered.
3. Season the dish with salt and pepper, if necessary, and serve sprinkled with the herbs.