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Recipe for 4 people
10 spring carrots
1 medium onion
2tbsp olive oil
6 large leaves of mint
1/2 tsp fine sea salt
Peel and rinse the carrots. Slice thinly.
Peel the onion. Dice thinly.
Heat the olive oil in a deep large pan. Add the onions and cook for 2 minutes.
Add the carrots. Cook for 35 minutes covered, stirring occasionally.
Season with the salt.
The carrots have a light caramelization here and there but you want them mostly not colored.
Refrigerate for 2 hours minimum.
Serve with fresh chopped mint cold as an appetizer or warm with a steamed fish or lamb chops.