Glazed carrots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots, leaving a little green. Cook in salted water for about 8 minutes and then drain. Melt the sugar in a pan until golden brown. Wash the lemon, dab dry, grate the peel and squeeze the juice. Deglaze caramel with lemon juice and 100 ml water and boil again. Add the carrots. Wrap 1 slice of bacon around each fillet and fix with wooden skewers. Heat the oil in a pan and fry the fillets for about 3 minutes on each side. Season with salt and pepper. Wash the coriander, dab dry, put some aside for garnishing and cut the rest into strips. Mix with the lemon peel. Pour over the carrots. Arrange fillets and carrots on plates. Garnish with coriander

2. 2

   E 24,26 g/ F 46,01 g/ KH 36,60 g

3. 3

   Plate: Classic Rose

4. 4

   Glass: Schott Cristal