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.
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.
- Baby carrots: 200 g
2
Peel and slice the shallot into feathers.
- Shallot: 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.
- Baby carrots: 200 g
- Shallot: 3 pieces
- Coconut milk: 2 tablespoons
- Wildflower 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.
- Nutmeg: to taste
6
Salt to taste. Serve as a side dish with meat or duck, or as an appetizer.
- Salt: to taste
