Recipe: Glazed Carrots with Alveus Captain Carrot. Get the ultimate taste experience from the vegetarian allrounders!
30 g Alveus Captain Carrot (in large tea bag)
500 g young carrots
20 g butter
10 g sugar
1 pinch of salt
125 ml vegetable stock (from Alveus Captain Carrot)
In a cup 125 ml of boiling water with 30 g Captain Carrot, filled in a tea bag, leave to steep for 15-20 minutes. Clean and peel the carrots. Leave a small piece of the green. Heat butter, sugar and salt in a pan. Then sweat the carrots under constant turning. Pour the vegetable stock from the cup into the pot. Cook over low heat until the liquid evaporates and the carrots are shiny.
The glazed carrots serve as an ideal side dish for hearty dishes, but can also be enjoyed as an appetizer or as a meal in between meals.