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Susan Quinn
Hamlaps with glazed carrots
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Ingredients
Directions
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Mix one third of the ketjapmarinadeen a quarter of the beer in a bowl.
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Sprinkle the hampen with salt and swirl through the sweet soy mixture.
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Let marinate for 5 to 10 minutes.
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Cut the root into sloping slices of half a centimeter thick.
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Heat two frying pans on medium heat.
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Let the butter fry in one of them and set the fire a little higher.
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Add the carrot and fry firmly for 2 minutes.
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Add the orange juice and stick of cinnamon, simmer for 5 minutes.
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Lower the heat a little and let it simmer for about 5 minutes until the carrot is tender and the juice becomes slightly syrupy.
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Then remove the cinnamon and season with salt.
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Meanwhile, put the butter in the other frying pan and let it turn golden brown.
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Fry the meat firmly so that the caramelises light, the inside may still be rosé.
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Remove the meat from the pan and keep warm under aluminum foil.
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Put the rest of the beer, the ketjapmarinadeen the apple syrup in the pan and leave to cook for 5 minutes on high heat.
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Turn down the heat and let the meat continue for another 5 minutes in the sauce.
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Add the remaining butter and stir this through the sauce.
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Season to taste with a pinch of salt, sugar or some soy sauce.
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Delicious with mashed potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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