Braised carrots with coburg and focaccia

Clean the lemon, grate 1/2 tablespoon of the peel and squeeze the fruit.

Wash the roots and leave 3 centimeters of the green at the top.

Heat 4 tablespoons of olive oil in a large pan and fry the carrots for 7 minutes. Add salt, honey, lemon zest and 2 tablespoons of lemon juice and let the carrots cool in the cooking liquid.

Pick the basil leaves from the stalks. Roll each carrot together with a few leaves of basil in a slice of ham. Put the rolls on a scale. Sprinkle a little bit of cooking liquid.

Mix the rest of the olive oil with the pesto and serve this dip at the roots and the focaccia bread that may be cut into strips.