Zanahorias dulces y saladas

Ingredientes

• 18-20 small field or multicoloured carrots
• Kosher salt
• 28 g unsalted butter
• 30 ml pure maple syrup

Preparación

1. 1

   Bring a large saucepan of water to a boil over high heat. Wash or peel the carrots, trim off the greens if still attached and cut any thicker ones in half lengthwise. Season the water well with salt and cook the carrots for 3 minutes just to soften slightly; drain and set aside. If you’re looking to get ahead, you can do this step up to a day in advance.Place a large skillet over medium heat and add in the butter. Melt, stirring occasionally, until it bubbles, then subsides and begins to brown slightly, about 2 minutes. Add the syrup, cumin, cinnamon and pepper. Add the carrots and toss to coat. Cook until the carrots are tender but still a bit snappy, about 5 minutes.Transfer the carrots to a serving dish and scatter with the toasted sesame seeds.