Glazed Carrots with Caraway Seeds and Honey Ginger Dressing
These delicious carrots are coated in a sweet glaze with crunchy caraway seeds and served under a tangy dressing topped with candied nuts, tart dried barberries, crispy sage leaves and fresh chopped parsley.
Equipment
- 1 deep pot
- 1 large pan
- 1 Serving plate
- 1 medium pan
Ingredients
- 2 bunches of baby carrots
- 1/2 tsp salt
- 40g butter
- 1 tbsp brown sugar or maple syrup
- 1 tsp caraway seeds see notes
- 1 tsp fennel seeds optional
For the dressing:
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tbsp fresh ginger juice
- 1 tsp raw honey
- a pinch of salt
Toppings:
- a handful of fresh sage leaves
- 1 tsp each butter and olive oil
- 1 tbsp crushed walnuts or pecans
- 1 tsp sunflower kernels
- 1 tsp dried barberries see notes
- 1 tbsp fresh chopped parsley
Instructions
- Start by preparing your toppings. Heat medium pan to medium and dry toast nuts and sunflower kernels. Remove and let cool.
- In the same pan, melt a tea spoon of butter with a tea spoon of oil. Add sage leave and fry for a minute of each side until they become crispy. Transfer to a paper towel.
- Chop parsley.
- Prepare the dressing by whisking together 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tbsp ginger juice* and 1 tsp raw honey. Taste and adjust to perfection.
- Peel the carrots and trim the greens.
- In a large pot, bring water to boil. Season with 1/2 tsp salt.
- Boil the carrots for 2-3 minutes, until they start to soften but remain crunchy. Drain.
- In a large pan, melt the butter and stir in the sugar or maple syrup.
- Add the caraway seeds and the carrots. Cook for a few minutes, tossing around and turning the carrots so that they are coated from all sides.
- Transfer the carrots to a serving plate. Top with toasted nuts, seeds and barberries and drizzle over the dressing. Then add the chopped parsley and finally arrange the crispy sage leaves on top.
Notes
*Use garlic press to extract juice from fresh ginger.
- You can substitute caraway seeds for dill seeds.
- Instead of dried barberries, you can use 1tbsp fresh pomegranate jewels.