Carrot Caponata

This is a Jamie Oliver recipes. I found it in an envelope of cut outs my friend send me often.

This British Chef is often known for his quick dishes. This is not one of them. Cooking time is more then an hour and you have to watch the cooking process closely.

I made just a pan for myself to eat with the Asian duck. I just used a quarter of the ingredients he used.

It is sweet and tangy and when you let the carrots keep a little bite to them a very tasty dish.

recipe for 1:
250 g Baby carrots
30 g raisins
20 g pine nuts
1 small red onion
1 clove of garlic
2 tbsp olive oil
1 tsp runny honey
1 tsp red wine vinegar
salt and pepper

Wash the carrots and top and tail them.
Slice onion and garlic into strips.
In a pan that is wide enough to fit all the carrots without laying on top of each other, heat up the oil.
Start onion and garlic for 3 min, then add carrots, pine nuts and raisins. Stir well reduce the heat to medium and cook with a lid on. Season with salt and pepper. Stir often and add a tbsp of water 2 or 3 times. Can take more then an hour, depending of the thickness of the carrots.
When the carrots reach your desired softness, add honey, caramelize and add vinegar