Caramelized vegetables with salami
easy
45 mins
45 mins
Ingredients
- 1 collar (about 700 g) young carrots
- 7-10 Tbsp Salt
- 15 Shallots
- 200 ml Vegetable broth (instant)
- 175 g Sugar
- 75 ml Balsamic vinegar
- 12 discs air-dried Italian salami (approx. 10 g each)
- 7-10 Tbsp colourful pepper
- 12 wooden sticks
- 7-10 Tbsp Marjoram
Directions
- 1
Clean the carrots (leave some green at the top if you like), wash them and cook them in boiling salted water for about 10 minutes. Drain the carrots and let them drain well. Peel the shallots. Heat up the stock. Melt the sugar in a pan without fat until golden (must not get too brown, otherwise it will be bitter). Deglaze melted sugar with stock while stirring constantly, stir in vinegar.
- 2
Add the shallots and simmer for about 5 minutes, remove from the pan and set aside. Add the carrots to the pan and simmer for about 5 minutes. In the meantime, put shallots and a slice of salami on wooden sticks. Arrange the carrots and shallots-salami skewers on a plate. Sprinkle carrots with pepper. Pour caramel sauce over them and serve garnished with marjoram as desired
- 3
Per portion (with 6 persons) approx. 960 kJ/ 230 kcal. E 5 g/ F 5 g/ KH 27 g. Per portion (with 8 persons) approx. 750 kJ/ 180 kcal. E 6 g/ F 7 g/ KH 36 g
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