Carrots in Spiced Verjuice Sauce
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 200 g baby carrots, cleaned
- 100 ml honey
- 100 ml verjuice
- 50 ml apple cider vinegar
- 50 ml water
- 1⁄2 teaspoon salt
- 3 star anise
- 8 cardamom pods, crushed, and save the black seeds
- 4 lemon leaves, bruised (or use bay leaves)
directions
- Steam or boil the carrots until just tender. Put in a serving dish, cover with foil, and keep warm.
- Mix all the other ingredients in a pot, and bring to a boil over high heat. Stir a few times.
- Boil it down to about 200 ml liquid or less.
- Pour over the carrots.
- Can be used with the sauce.as a side dish.
- Otherwise, the small spiced carrots are cooled in the sauce, taken out and used as a salad ingredient. This salad usually also contains parma ham or coppa, romaine (Cos) lettuce and shaved parmesan and is finished with a nut oil (such as walnut). Ingredients can vary according to taste.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).