6 peeled and chopped carrots
6 dried apricots
1 grapefruit juice
1 cup of black sesame seeds
3 ground cardamom seeds
1 minced garlic tooth
60g of almonds in slivers
1/2 tablespoon of sweetgrass seeds
80ml of olive oil
1 coffee spoon of dark brown sugar
Salt
6 peeled and chopped carrots
6 dried apricots
1 grapefruit juice
1 cup of black sesame seeds
3 ground cardamom seeds
1 minced garlic tooth
60g of almonds in slivers
1/2 tablespoon of sweetgrass seeds
80ml of olive oil
1 coffee spoon of dark brown sugar
Salt
Heat half the olive oil with cardamom and sesame seeds in a non-stick skillet
Next, add the carrots and stir gently
Dust with brown sugar on top, add garlic, apricots, and grapefruit juice
Let it simmer at low heat for 15 to 25 minutes until the carrots are tender but still slightly firm
Allow it to cool in a serving dish
Cover with plastic wrap and refrigerate
When serving, drizzle with the remaining olive oil, almonds, and sweetgrass seeds that have been toasted in a skillet.
