Makes 2 servings
- 50 dkg carrots
- 50 g butter
- 1 tbsp corriander seeds (slightly crushed)
- 1/2 tsp chili flakes
- 1 and 1/2 tbsp honey
- 300 ml water
- pinch salt
- pomegranate seeds
- fresh corriander leaves
- Maldon salt flakes (optional)
On a pan, on a medium heat, melt the butter. Put corriander seeds and fry them a little bit until fragrant. Add carrots trying to put them in a single layer. Fry them for a while. Add water to the pan. Put as much water to cover the carrots in a halfway. Add honey, chili flakes and pinch of salt.
Turn the heat on so the water is boiling slightly all the time. It will evaporate after 10-15 minutes, creating sticky buttery & honey caramel sauce on a pan.
At this stage try to turn the carrots from time to time so the caramel cover them from all sides.
When the carrots are done (they should be still firm in the middle) remove them from pan and transfer to the serving plate.
Garnish them with pomegranate seeds, fresh corriander leaves and yoghurt. optionally you can sprinkle the dish with Maldon salt flakes.
Adjust the heat of the dish accordingly to your liking. My chili flakes are very spicy so the amount given was enough to give the carrots quite a decent kick.
These carrots can be served hot, immediately after preparation or in a room temperature. They become more crunchy when they cool down.