Carrots are very beneficial for our body. But in its raw form, it quickly gets bored and boring. Among the recipes for its preparation, there is one in which its beneficial properties and taste sensations are perfectly preserved.
It is necessary
- - 150 g butter;
- - 100 g of dried apricots;
- - 100 g of prunes;
- - 1 to small carrots;
- - 20 g of liquid honey;
- - 10 g dried thyme;
- - 10 g of sugar;
- - olive oil to taste;
- - salt to taste.
Instructions
Step 1
Take small carrots. For this recipe, varieties such as Adele, Kurtuzuanka, Baby are perfect. You can simply take undergrown carrots, which often remain after thinning the beds in the middle of summer. Rinse the carrots well in warm water, using the hard side of the sponge, peel if necessary. Cut off the top with leaves and the tip with the root with a knife. Dry the carrots on a towel.
Step 2
Pour some olive oil into a hot skillet, distribute it evenly throughout the pan. Add butter and melt completely. Add sugar to the butter, stir quickly and place the carrots in the pan. Fry, constantly pouring the sugar and butter syrup on the carrots.
Step 3
When the carrots begin to become soft, add honey, cumin, mix everything and salt. Simmer the carrots for another five to seven minutes. Remove and cool. Place on a baking sheet and place in a preheated oven for ten minutes. The carrots should be a little crispy and a light brownish crust should appear.
Step 4
Soak dried apricots and prunes in a small amount of boiling water for half an hour. Remove, squeeze and dry. Add a little prunes and dried apricots to the finished carrots, you can add honey and serve.
