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Sweet carrots

Preparation and cooking time
15 min
4 persons
  • 2 tbsp. peanut oil
  • 2 lbs. small multicolored carrots, cleaned and trimmed
  • 2 medium shallots
  • 4 cloves garlic
  • 115ml/4 fl oz chicken stock
  • 2 tbsp. light brown sugar
  • 1 tbsp. apple cider vinegar
  • 3 tbsp. unsalted butter
  • 50g/1.7 oz chopped fresh flat-leaf parsley
  • 65g/2 oz panko bread crumbs
  • 1 clove garlic, coarsely chopped
  • 1 tbsp. olive oil

Heat the peanut oil in the deep skillet over medium heat. Add the carrots and brown on all sides until golden, 4 to 5 minutes. Add the shallots and garlic and cook until translucent, about 2 minutes. Add the stock, brown sugar, and vinegar and cook until the liquid is reduced by half, about 6 minutes. Turn off the heat, add the butter, and stir until melted.For the crumble, place the parsley, panko and garlic in a foodprocessor; blend well. With the processor running, slowly drizzle in the olive oil. Blend for 10 more seconds, until the crumbs are green and moist. Sprinkle the crumble over the carrots and serve.