Caramelized carrots with shallots

2 servings

15 minutes

Caramelized carrots with shallots is an elegant dish of European cuisine where a simple set of ingredients transforms into a refined side dish. Carrots sautéed in coconut oil and glazed with honey acquire a delicate sweetness that harmonizes beautifully with the caramelized shallots. Nutmeg adds warm spicy notes, while the slight crunch of the carrots preserves the freshness of flavor. This dish perfectly complements roasted meats or duck and can serve as an independent appetizer, revealing deep layers of aroma. Caramelized carrots are often found in festive menus as they delight with rich flavor and appetizing appearance despite their simplicity.

Energy value per serving

• Calories: 153.9
• Proteins: 2.8g
• Fats: 3.1g
• Carbohydrates: 30.6g

Ingredients

• Mini carrots: 200 g
• Shallots: 3 pc
• Coconut milk: 2 tbsp
• Flower honey: 3 tbsp
• Salt: to taste
• Nutmeg: to taste

Cooking steps

1. Mini carrots are usually sold whole. To achieve an al dente effect, do not cut them but place them whole. If you have large carrots, slice them into half-rings about 0.5 cm thick.

   Required ingredients:

   • Mini carrots: 200 g

2. Peel and slice the shallot into feathers.

   Required ingredients:

   • Shallots: 3 pieces

3. Heat coconut oil in a pan, add carrot and shallot, drizzle with liquid honey, and sauté on medium heat while stirring constantly for about 10 minutes.

   Required ingredients:

   • Mini carrots: 200 g
   • Shallots: 3 pieces
   • Coconut milk: 2 tablespoons
   • Flower honey: 3 tablespoons

4. During this time, the onion will turn brown but should not burn, while the carrot will remain al dente.

5. Add nutmeg and mix well.

   Required ingredients:

   • Nutmeg:  to taste

6. Salt to taste. Serve as a side dish with meat or duck, or as an appetizer.

   Required ingredients:

   • Salt:  to taste