Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Marinated carrots on millet

Car­rots with a dif­fe­rence! Mari­na­ted in a fla­vorful mari­na­de and baked in the oven, the­se aro­ma­tic car­rots are a tre­at on a bed of mil­let. The refres­hing toma­to top­ping is the icing on the cake. 

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Ingre­di­ents for 2 servings: 

For the topping: 

  • Diced red onion
  • Diced toma­to
  • Sli­ced jalapenos
  • Chop­ped chi­ves or coriander


Peel the car­rots and spread them side by side in a bak­ing dish. In a small bowl, whisk tog­e­ther map­le syrup, gar­lic pow­der, oni­on pow­der, smo­ked papri­ka, sea salt and water. Pour over the car­rots and cover the dish. Let rest for at least 30 minutes. 

Pre­heat the oven to 200°C. Bake the car­rots in the cover­ed pan for 30 minu­tes, then remo­ve the lid and bake again for 20 minu­tes. In the mean­ti­me, wash the mil­let very tho­rough­ly under hot water and cover with water in a small pot. The water should be approx. 1 cm abo­ve the mil­let. Bring to the boil once and sim­mer with the pot clo­sed for 10 minu­tes. Remo­ve from the heat and let it sim­mer for ano­ther 5 minu­tes with the lid on. Optio­nal­ly, light­ly salt the millet. 

Mix the top­ping of diced oni­on, fine­ly chop­ped toma­to, chi­li and chop­ped herbs in a small bowl. Arran­ge the car­rots on the mil­let. Pour the toma­to mix­tu­re onto the car­rots and enjoy. 

Bon appe­tit!

In the ori­gi­nal, the car­rots are not ser­ved on mil­let, but rather as “fake sau­sa­ges” in a glu­ten-free bun as a hot dog replacement. 


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