蜂蜜松露香胡萝卜
松软甜美的胡萝卜，在黄油蜂蜜松露香的焗烤中保持完整形状，边缘焦糖化，色泽诱人。
- 烹饪时间
- 30 分钟
- 份量
- 248 kcal
- 材料
- ≈ $0.52
- 蛋白质
- 4 g
材料
- 1 Carrots≈ $1.50 每千克 260 克
- 2 Butter包装 180 克 约等于 $1.58 15 克
- 3 Honey 12 克
- 4 Dried thyme 1 克
- 5 Salt 1 克
- 6 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
开火预热烤箱至 200°C（400°F）。将胡萝卜切成厚块。
融化黄油，搅拌入蜂蜜、松露香、盐和胡椒粉。
将胡萝卜块均匀裹上焗汁，平铺在烤盘上。
焗烤 25–30 分钟，中途翻面一次，至胡萝卜软烂且边缘焦糖化。
热锅上桌，淋上剩余焗汁食用。
小贴士
- 为什么这样做
- Roast the carrots in thick sticks so they hold their shape and soak up the glaze evenly. Cut thin, they burn outside and stay raw inside.
- 可替换食材
- Swap the honey for 12 g of sugar with 1 tsp of water to caramelize. You can use 15 g of ghee instead of butter, the flavor will be richer.
- 常见错误
- If the glaze burns black, the oven is too hot or the butter and honey were not mixed evenly. The smell will be sharp and slightly bitter.
- 保存与加热
- Keeps for 3 days in the fridge, but it is best eaten right away. Reheat in the microwave for 1-2 minutes with a drop of water so it does not dry out.
- 搭配建议
- Serve with boiled chicken breast or as a side for fried fish to soften its flavor.
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