Ingredients
- 12 carrots
- 2 T butter
- 2 T brown sugar
- 1 T molasses
- 1 sprig of rosemary
- Salt, pepper
Step by Step
- Peel the 12 carrots and halve or quarter into long spears
- Heat butter, sugar and molasses in a pan
- Add the carrots and a splash of water
- Add salt and pepper and the sprig of rosemary
- Cook about 3 minutes
- Add splashes of water as necessary to keep things from burning
- Plate caramelized carrots
- Remove the rosemary and discard
- Top with fried carrot tops
Fried Carrot Tops
- Heat 2 TBL grapeseed oil and 1 tsp sugar to shimmering
- Fry carrot tops until browned, but not black
- Set on waxed paper to drain and cool.