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Butter carrot, gingerbread and lemon


Here is an original and delicately flavored recipe of buttered carrots, gingerbread and lemon.

Ingredients for 4 persons

  • 4 carrots of Receivables
  • 100 g of Normandy butter
  • 1/2 lemon
  • 30 g lemon tree honey
  • 2 lemon zest
  • 2 slices of gingerbread
  • Coarse salt
  • Salt
  • Freshly ground pepper

Credits carrots with butter, gingerbread and lemon

Clarify the butter.

  • Crumble the gingerbread, fry it in clarified butter. Drain on absorbent paper, and filter the resulting cooking butter.
  • Squeeze and collect the lemon juice.
  • Peel and wash the carrots. Cut them into bevels and blanch them for 4 to 5 minutes. Drain and continue cooking in the gingerbread flavored cooking butter. Pour in the honey and lemon juice. Stir the pan to coat the carrots with honey and butter.
  • Cook 10 to 15 minutes over medium heat. At the end of cooking, the carrots should be tender and shiny.
  • Blanch the lemon zest. Chop them finely.
  • Arrange the glazed carrots on a plate, sprinkle with the fried gingerbread crumbs and lemon zest.

Recipe, Photo: Claude Herlédan

Video: Carrot Cake with Lemon Cream Cheese Frosting (October 2020).