Summary

Ingredients

• 8 carrot (s) the same size
• 4 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon honey
• 2 tablespoon wine, white
• Ham (serrano)
• 8 leaves sage
• 1 tablespoon balsamic vinegar
• Salt and pepper, from the mill

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Instructions

1. Peel the carrots, do not remove the stalk.
2. Heat 3 tablespoons of olive oil in a pan, add the carrots and cook over high heat. Add butter and honey and caramelize a little, add wine, season with salt and pepper and cook with the lid closed until al dente. Let cool in the pan.
3. Wrap the carrots in Serrano ham, then wrap a sage leaf and let it peek out. Arrange on a platter, pour the remaining olive oil and balsamic vinegar over them and season again with pepper.
4. Can also be prepared the day before, it tastes even better when pulled through, then pour the balsamic vinegar over it just before serving.