Summary

Ingredients

• 500 g carrot (s)
• 300 ml vegetable stock
• 5 tablespoon soy sauce, naturally brewed
• 1 small Piece (s) ginger root, fresh
• some paprika powder
• salt and pepper
• 1 tablespoon honey or a little more
• 1 large onion (s)
• 2 cloves garlic
• some olive oil

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Instructions

1. Wash the carrots (peel if necessary) and cut the ends. Then halve the carrots lengthways and cut into slices that are not too thin.
2. Heat some oil in a large pan and add the carrots and honey (1 or 2 tablespoons, depending on your preference) and fry everything together for 5 - 7 minutes, stirring the slices again and again.
3. In the meantime, peel the ginger and cut into small pieces, as well as the garlic and onion. However, cut the onion into slightly larger pieces.
4. Add the ginger and onion to the carrots, stir everything and let sizzle again. A few minutes later, add the garlic as well. Season the vegetables with paprika powder (depending on the degree of spiciness you want). When the garlic is translucent, deglaze everything with the vegetable stock so that the vegetables do not burn and only cook slightly. Let everything boil down so that the liquid is reduced. Add the soy sauce and let it reduce with it. Stir everything over and over again. If necessary, add a little more stock. At the end, season everything to taste and, if necessary, add seasoning.
5. If necessary, thicken the liquid a little (e.g. with potato starch), so you have a sauce right away.
6. The cooking time varies - depending on how soft or firm the carrots are to be eaten. It is best to check the firmness of the carrots in between. For more heat, use more ginger and / or paprika powder and reduce the honey if necessary.
7. In addition to the spices mentioned, curry powder can also be added.
8. Tastes great as an accompaniment to rice, mashed potatoes or couscous, roasts and fish.
9. Garnished with some chopped parsley, the side dish also looks a bit colored.