Shopping list
500g baby carrots
180 ml water
2 tablespoons light soy sauce
2 tablespoons brown sugar
1 teaspoon lemon juice
2 tablespoons melted butter
½ a teaspoon five spice powder
some sprigs of flat parsley, finely cut
Today we make caramelized carrots in the Chinese way, tomorrow follows the recipe for honey-miso-garlic new potatoes from the oven and on Sunday we make Roasted Beijing Chicken. Then our menu is almost complete, in anticipation of the Chinese New Year.
How to make caramelized carrots
Peal the carrots then rins them in cold water.
Stir water, soy sauce and sugar then put it aside.
Melt the butter slowly, on low heat.
Toss the carrots in the melted butter with five spice.
Bring the carrots to the boil then lower the heat.
Stir the soy mixture and the lemon juice into the carrots.
Put the lid on and let the carrots simmer softly for 10 minutes.
Remove the lid from the pan and turn up the heat.
Let the liquid burn off while tossing now and then, in 5 to 7 minutes,
Sprinkle on the parsley and serve the carrots hot.