Roasted Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 carrot (s)
- 1 onion (s)
- 1 teaspoon, heaped mustard, medium hot
- 1 teaspoon, leveled honey or sugar
- 1 pinch (s) salt and pepper
- 100 ml vegetable stock
- 100 ml cream
- some tarragon
- some fat or olive oil
Print Recipe
Pin Recipe Instructions
- Wash and peel the carrots. Quarter and cut into strips approx. 4 - 5 cm long. Peel the onion and cut into fine cubes.
- Heat the olive oil in a pan and fry the onions with the carrot strips. You should take a little color, it gives toasted aromas. Add sugar or honey and the mustard and toast a little more. A caramel taste will develop, don`t worry, it won`t be too sweet. Don`t forget salt and pepper. Add a dash of broth and cream with the tarragon. Simmer until the carrots are soft or firm to the bite.
- These carrots are a treat as a side dish.
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