Carrots in Spiced Verjuice Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This simple recipe is for Mickydownunder, who wondered why there were so few recipes with verjuice on Zaar! Verjuice/Verjus is an unfermented, slightly acidic grape juice product. It is excellent in cooking and is worth looking out for. In areas where grapes are grown verjuice should be available. 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:
1. Steam or boil the carrots until just tender. Put in a serving dish, cover with foil, and keep warm.
2. Mix all the other ingredients in a pot, and bring to a boil over high heat. Stir a few times.
3. Boil it down to about 200 ml liquid or less.
4. Pour over the carrots.
5. Can be used with the sauce.as a side dish.
6. 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.
|
|