Description
One of my favorite dishes that I cook without fail, when there is a young juicy carrots. And when you harvest all the little finds its application. This dish can be served as an original and delicious side dish to the main dish - hot, and as a great snack cold. On the festive table also enjoys the same success. Help yourself!
Ingredients
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Carrots
300 g
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Vegetable oil
2 Tbsp
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Garlic
1 tooth
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Soy sauce
2 Tbsp
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Honey
1 Tbsp
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Dry red wine
80 ml
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Tabasco
-
Parsley
1 coup
Cooking
Prepare the necessary ingredients. For this dish is the perfect young juicy little carrot.
Carrots carefully wash with a brush. Small leave whole, large cut in half lengthwise. Tops cut, leaving a small tail for beauty.
In large pan (my wok) heat the vegetable oil, add sliced on plate garlic, sauté 1-2 minutes until fragrant, then remove garlic, add carrots and fry on medium fire, stirring occasionally, for 2-3 minutes.
Until the carrots are roasted in a bowl, combine red wine, soy sauce (I use Kikkoman TM), 1-2 drops hot sauce, Tabasco and honey. If a sweet wine is used, it is necessary to balance the flavour add the vinegar or lemon juice.
Pour into the pan and simmer until cooked carrots, 10-15 minutes, occasionally stirring. The wine is completely evaporated.
Ready to put the carrots in a serving dish, garnish with parsley. You can submit as a snack and as a garnish to the main dish. Carrots are delicious both warm and cold. Bon appetit!
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