Summary

Ingredients

• 500 g carrot (s), cut into julienne
• 1 tablespoon olive oil
• 1 tablespoon sugar, brown
• 1 teaspoon cinnamon
• 0.25 teaspoon ¼ caraway powder
• salt and pepper
• 80 ml orange juice
• 30 g raisins
• 50 ml water, hot
• 1 tablespoon mint, fresh chopped

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Instructions

1. Put the raisins in hot water and soak for about 10 minutes.
2. Heat the olive oil and add the julienne-cut carrots with sugar, cinnamon, caraway seeds, a little salt and pepper and sweat. Deglaze with orange juice, add the raisin soaking water and raisins. Stew until the carrots are done but still firm to the bite. Season to taste with salt and pepper. Serve with chopped mint.