Use the rest of the mulled wine concentrate for the carrots on the Christmas table.
The carrots caramelize in the pan until delicious. Jussi Eskola
Glögi carrots
500 g of carrots
1 teaspoon of salt
0.5 dl of red mulled wine concentrate
30 g of butter
finger salt
On:
crushed nuts
1. Cook the carrots until al dente in salted water. Pour off the water and dry the carrots.
2. Add the mulled wine concentrate, butter and carrots to the frying pan and heat on a low heat so that the broth caramelizes, but does not burn.
3. Finish the serving with a pinch of finger salt and crushed nuts.
Recipe: Sini Sorainen