Dutch Carrots with ras el hanout
RECIPE: Dutch carrots with Ras El Hanout and pinenuts
1 bunch of dutch carrots - wash, trim and peel lightly.
1 1/4 cup of chicken stock
1 tablespoon of olive oil
1 teaspoon of Ras El Hanout
1 tablespoon of pinenuts
1 teaspoon of honey
salt and pepper
Mint for garnish
Preheat oven to 180C. In a deep frypan with lid (make sure its oven proof) put carrots in with chicken stock on medium heat.
Lightly simmer with lid on until chicken stock has evaporated and carrots are tender.
Add olive oil, ras el hanout, pinenuts, honey, salt and pepper and put frypan into oven without lid on.
After 10 minutes take out and serve with some mint for garnish and a little extra olive oil
TIP: If you make this with larger carrots you will need more stock. say 2 cups to be evaporated.