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Glazed carrots (2)


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For 8 people
500 g carrots small and tender
4 tablespoons water
3 tablespoons of extra virgin olive oil
2 tablespoons cumin, black or toasted sesame seeds
1 teaspoon malt
1 pinch of salt


Wash and peel the carrots; cut into pieces and then divide them in half or into quarters.
Dissolve the malt in water, add oil and emulsify with a fork.
Put the carrots in a thick-bottomed saucepan, pour the emulsion and cook, covered, over low heat, for about 10 minutes.
Uncovered, leave to evaporate the liquid from cooking and serve sprinkled with cumin, black or with sesame seeds.
Garnish with soy mayonnaise.

To save time
The glazed carrots are to be served hot, therefore they should be freshly prepared; however you can cut them with a few hours in advance

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Thanks to Vera Ferraiuolo - veruccia.blogspot.com

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