by Janneke Verheij
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Janneke Verheij's Notes:
Expand6 young carrots Ask a question about this ingredient
1/2 teaspoon ginger powder Ask a question about this ingredient
1/2 teaspoon chili powder Ask a question about this ingredient
1/2 teaspoon bruised cumin seeds Ask a question about this ingredient
1/2 teaspoon bruised coriander seeds Ask a question about this ingredient
1 teaspoon honey Ask a question about this ingredient
1 teaspoon white wine vinegar Ask a question about this ingredient
Bring a pan with salted water to a boil. Clean the carrots and blanche them in the water for a couple of minutes. They should be almost done but still have a bite.
Ask a question about this stepPut all the spices with the oil, vinegar and honey in a skillet; warm it and mix it together. Now add the carrots and glaze them in the mixture for a couple of minutes. After you blanched them, don’t wait to transfer them to your skillet but move right away so the carrot can absorb the taste of the sweet, sour and spices well.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
