Honey Glazed Carrots

Peeled carrots in a new outfit. This time with honey and other salad additions.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Carrot, fresh

  • 2 piece Shallot

  • 4 teaspoon Butter, unsalted

  • 4 teaspoon Honey

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 100 ml Soup base, chicken, cube

  • 5 drops Juice, lemon

Steps

  1. Clean the carrots, wash them, and leave at least an inch of the greens on them. Clean the young onion and dice it into cubes. Place a pot on the stove, heat the butter in it, add the carrots and onion, and sauté for three minutes over medium heat. Then add honey and season with salt and pepper to taste. Pour in the broth, cover, and simmer for five minutes over low heat. Stir the pot occasionally to prevent the carrots from sticking.

  2. Uncover the pot with the carrots and simmer for an additional three minutes to allow the liquid to reduce well. Serve them in a larger bowl, pour over the remaining sauce, drizzle with lemon juice, and serve.

Nutrition Information (Per 100g)

  • Calories: 58.67 kcal
  • Fat: 1.78 g
    • Saturated Fat: 1.11 g
  • Carbohydrates: 9.33 g
    • Sugars: 3.56 g
  • Protein: 0.11 g
  • Fiber: 1.78 g

Advice

The salad can be sprinkled with ground poppy seeds at the end, which should be roasted for about five minutes over medium heat. It pairs well with roasted lamb or pork fillet.