Summary

Ingredients

• 1 bunch carrots with green (bunch carrots)
• 0.5 teaspoon ½ raw cane sugar
• 1 teaspoon butter
• 1 vanilla pod (s)
• some lemon peel, grated
• 70 ml vegetable stock

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Instructions

1. Cut the green from the carrots, leaving a small piece of green to stand. Peel the carrots and cut in half lengthways a little thicker.
2. Caramelize the butter and sugar in a large pan, then add the carrots. Halve the vanilla pod lengthways, scrape out the pulp and add the pulp and pod with a little lemon zest to the carrots. When the carrots are lightly glazed all around, deglaze with the vegetable stock. Put the lid on the pan and cook for about 15 minutes.
3. The carrots taste very good with pan-fried foods or stews.