Summary

Ingredients

• 300 g carrot (s)
• 100 ml Madeira or port wine
• 50 g butter
• 25 g suar
• salt and pepper

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Instructions

1. Peel the carrots and cut into sticks. Caramelize the sugar in a pan. As soon as the sugar is brown, add the butter and carrots and fry briefly.
2. Deglaze with the wine and cook the carrots al dente. Season to taste with a little salt and pepper.