蜜漬紅蘿蔔 
Honey-Glazed Carrots
A few times at restaurants, I've had an appetizer that was sweet and tangy, with a chewy texture. It tasted like sweet potatoes but wasn't. I later found out it was made from carrots.
Tasting Notes
Sweet and tangy, with flavors of plum and honey. The distinct carrot taste is gone, and the texture is somewhat like candied sweet potatoes. Chilling it makes it even chewier.
Honey-Glazed Carrots
A few times at restaurants, I've had an appetizer that was sweet and tangy, with a chewy texture. It tasted like sweet potatoes but wasn't. I later found out it was made from carrots.
Tasting Notes
Sweet and tangy, with flavors of plum and honey. The distinct carrot taste is gone, and the texture is somewhat like candied sweet potatoes. Chilling it makes it even chewier.
Cooking Instructions
- 1
Peel the carrots and cut them into small pieces.
- 2
Mix with the dried plums and brown sugar, then refrigerate for 10 hours. The sugar will draw out moisture from the carrots, so stir every 3-4 hours.
- 3
After 10 hours, a lot of juice will have been released. Bring to a boil over high heat, then reduce to a simmer to reduce the liquid.
- 4
When the liquid is reduced to about 1/3, add the lemon juice and honey. The honey is for flavor and can be omitted if desired.
- 5
Continue cooking until the liquid is almost dry, then turn off the heat.
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