ingredients

500 g new carrots
3 cloves of pink garlic
Caraway or caraway grains
2 tbsp. to s. lemon
2 2 tbsp. to s. olive oil
1 tbsp. to c. sugar

Equipment

1 non-stick frying pan

Steps

Early carrots glazed with cumin

1- Approx. 35 min before serving : brush the carrots under cold water, without peeling them. Lay them in the pan, add water just to height, then the whole garlic cloves in their skin, lemon, sugar, 2 tbsp. to s. of olive oil, salt (not too much!).

2- Cook : cook on low heat. From time to time, turn carrots over for even cooking. When there is no more water, roll them well into the remaining oil. Out of the heat, pepper little, at the mill, add 2 tbsp. of olive oil and a good pinch of cumin (or caraway).

3-5 min before serving : pour everything into a closed container, let stand 4-5 min at room temperature. Enjoy lukewarm.

tips

Variant . Just before serving, pour over a nice dish and sear some flat parsley or chopped coriander.

Pink garlic . New garlic only arrives in May-June. In the meantime, Lautrec's pink garlic (Tarn), the only one with the Red Label and a Protected Geographical Indication (PGI), is more fragrant than the others and has a softer flavor. Harvested in late July, it remains on sale until the end of March and keeps very well until summer!