Glazed Carrots with Pine Nuts

Clean carrots and cut into pieces, leek into rings, garlic cloves (2) into slices. Heat oil (1). Sauté vegetables in it.

Add sugar and caramelize. Add orange juice, vinegar and water (3). Cook for approx. 10 min. Season with salt and pepper. Cool leisurely in the saucepan.

Fry the pine nuts in a frying pan. Set aside a few basil leaves for garnish. Cut remaining leaves into strips.

Chop remaining garlic. Cut bread into slices. Drizzle with remaining oil. Spread basil and garlic evenly on top.

Bake in oven for about 3 minutes. Arrange leaf salad with pine nuts, basil. Serve with bread.

Egg white : 8 grams

E-kitchen stove: degree: 200

Gas kitchen stove: level: 3 to 4

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