Summary

Ingredients

• 400 g carrot (s)
• 1 tablespoon olive oil or rapeseed oil
• 1 teaspoon honey or sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon vegetable stock, grained
• 0.25 liter ¼ water
• 3 bay leaves
• parsley
• salt and pepper
• garlic
• Chilli powder

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Instructions

1. Peel the carrots and slice them diagonally into thin slices, fry them in oil in a pan. Season with bay leaf, salt, pepper, chilli and garlic, add the honey and fry briefly so that it caramelizes, then add the balsamic vinegar and let it boil down. Pour in the stock (dissolved in 1/4 l water), simmer together for about 5 minutes, season well and let cool. Let the carrots steep in the refrigerator.
2. Serve garnished with parsley.
3. Fresh baguette and thinly grated Italian hard cheese go well with this.