Candied carrot ribbons ...

There is nothing that quite matches the taste of a caramelised carrot, however we don't always want the same old , same old ... it is so much nicer to be adventurous and try something new.

These sweet and tender carrot ribbons are great both hot or cold, they can also be used as a 'side dish' or alternatively as part of a colourful salad.

A little goes a long way so enjoy the rich, sweet and buttery flavours ...

Preparing & Cooking time - 20mins
Serves: 4

Ingredients:
12 large carrots
1 Tbsp honey
100ml Avocado/ Olive Oil
Cinnamon for sprinkling on top
1 pinch garlic salt

Method:
- Peel and wash the carrots.
- Once clean using the same vegetable peeler , peel the carrots into strips and set aside.
- Put a saucepan on the stove with the avocado/olive oil to heat up
- Add the carrot ribbons to the hot oil , sprinkle over the salt and hunney and coat all the ribbons
- turn down the heat and do not stir but rather use a lifter and turn the carrots occasionally ( do not OVERCOOK!)
- once the carrots have softened slightly and start to caramelise remove them from the heat and serve  with a sprinkling of cinnamon.

Cooks notes -
** these carrots can be used as an ingredient in a salad or on it's own as a side dish.

Don't you just love the way the carrots colour the oil, that's the Beta Carotene which is soooo good for you.
Read more on Beta Carotene here.