Carrots in Carrot Juice

This carrot special is to be served as a side dish with pork chops.

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

10 carrots

1 dl carrot juice

2 tbs apple vinegar

30 g butter

1 shallot

½ bunch of tarragon

Salt and pepper

¼ stale bread

Oil or bacon grease

PREPARATION:

• Peel the carrots and cut them in large pieces.

• Put 15 g butter in a sauté pan together with the carrots. Fry these lightly until they begin to caramelise.

• Add the carrot juice and apple vinegar and boil them until the juice begins to glaze around the carrots.

• Add cold butter, salt and pepper. Take the carrots off the heat.

• Finally, add the finely chopped shallot and tarragon and give it a toss.

• Grate the bread with a course grater and place it on baking paper. Drip on the oil or bacon grease and sprinkle on some course sea salt.

• Bake the bread golden and crisp in the oven at 170-180°C for 4-5 minutes. Remove and sprinkle onto the carrots just before serving so they stay crunchy.

• Serve the carrots warm.