Pan-fried carrots with Aomori black garlic sauce
Ingredients
Ingredients for 4 people:
- 4 thin carrots,
- Salt and pepper,
- 2 tablespoons of olive oil,
- 50 g of pitted black olives,
- 1 head of Aomori black garlic,
- ½ clove of garlic,
- 1 anchovy,
- 1 teaspoon of red wine vinegar,
- 5 cl of olive oil.
Aomori black garlic is both mild and powerful on the palate. When cooked, it loses its strong smell but retains a delicate fragrance with balsamic aromas.
Ingredients for 4 people:
- 4 small carrots,
- Salt and pepper,
- 2 tablespoons of olive oil,
- 50 g of pitted black olives,
- 1 head of black garlic from Aomori,
- ½ clove of garlic,
- 1 anchovy,
- 1 teaspoon of red wine vinegar,
- 5 cl of olive oil.
Preparation:
1. Cut the carrots into thin 10 cm batons and sauté in a frying pan with olive oil until the surface is golden. Season with salt and pepper.
2. In a bowl, crush the olives and black garlic, then add the finely chopped anchovy, red wine vinegar and finely chopped half clove of garlic. Bind everything together with the olive oil.
3. Coat the carrots with this delicious mixture, served cold or very gently warmed in a bain-marie.
