Carrots In Spiced Verjuice Sauce - cooking recipe

Ingredients

200 g baby carrots, cleaned
100 ml honey
100 ml verjuice
50 ml apple cider vinegar
50 ml water
1/2 teaspoon salt
3 star anise
8 cardamom pods, crushed, and save the black seeds
4 lemon leaves, bruised (or use bay leaves)

Preparation

Steam or boil the carrots until just tender. Put in a serving dish, cover with foil, and keep warm.
Mix all the other ingredients in a pot, and bring to a boil over high heat. Stir a few times.
Boil it down to about 200 ml liquid or less.
Pour over the carrots.
Can be used with the sauce.as a side dish.
Otherwise, the small spiced carrots are cooled in the sauce, taken out and used as a salad ingredient. This salad usually also contains parma ham or coppa, romaine (Cos) lettuce and shaved parmesan and is finished with a nut oil (such as walnut). Ingredients can vary according to taste.