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🍽️ Honey-glazed Carrots with Poppy Seeds

99 kcal · 30 min · 4 servings

Ingredients

• 400 g bunch carrots
• 1 small onion
• 2 tsp yogurt butter
• 2 tsp liquid honey
• salt
• pepper
• 100 ml classic vegetable broth
• 1 tsp ground poppy seeds

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Cut off the green tops of the carrots, but leave about one centimeter of green.
4. 4. Take a few small, tender leaves from the carrot greens.
5. 5. Wash these small leaves and shake them dry.
6. 6. Set the leaves aside to use as decoration later.
7. 7. Peel the onion.
8. 8. Cut the onion into very small cubes.
9. 9. Heat the butter in a shallow pot or a non-stick pan.
10. 10. Add the carrots and onion cubes to the hot butter.
11. 11. Sauté the vegetables over medium heat for four minutes.
12. 12. Turn the vegetables occasionally so they cook evenly.
13. 13. Stir the honey into the vegetables.
14. 14. Season the mixture with salt and pepper.
15. 15. Pour in the vegetable broth.
16. 16. Bring the liquid to a boil.
17. 17. Cover the pot or pan.
18. 18. Cook the vegetables over medium heat for ten to twelve minutes.
19. 19. The vegetables should still have a slight bite (be al dente).
20. 20. In the meantime, heat a separate non-stick pan over medium heat.
21. 21. Toast the poppy seeds in the hot pan for two to three minutes.
22. 22. Stir the poppy seeds constantly so they do not burn.
23. 23. Sprinkle the toasted poppy seeds over the finished carrots.
24. 24. Garnish the dish with the carrot leaves set aside earlier.
25. 25. Serve the carrots immediately.

Nutrition per serving

• kcal: 99
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 11 g