Carrot Salad with Roasted Onions

Ingredients

• 3 onions
• 1 kg Carrots
• 1 Garlic clove
• 1.5 cm fresh ginger
• 1 bunch Coriander
• 4 tbsp butter
• 1 tsp sugar
• 150 ml orange juice
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• a pinch ground cumin
• 4 slices toast bread

Instructions

1. 1.

   Peel the onions and slice them into thin rings.

2. 2.

   Peel the carrots and cut them into thin slices. Peel and finely chop the garlic and ginger. Rinse the coriander, shake dry, pluck the leaves from the stems, set aside a few for garnish, and finely chop the rest.

3. 3.

   In a pan melt 2 tbsp butter and sauté the garlic with the ginger. Add the carrots, cook briefly, sprinkle with sugar, then deglaze with orange juice and broth. Simmer over medium heat for 10-15 minutes until the liquid has evaporated completely. Stir in the coriander and season with salt, pepper, and cumin.

4. 4.

   In another pan brown the onions in the remaining butter until golden. Arrange the carrot salad in bowls, top with roasted onions and coriander leaves, and serve with toasted bread if desired.