My alterations to the recipie:
Use less butter, seriously you only need about 20-25g This is just a matter of taste, but I usually cook this without clementine juice. The flavour can be very overpowering and the dish generally does not feel like it`s lacking anything wiithout Jamie suggests using a kilo of carrots, which is far too much, even with a large pan diameter I can only cook 500g max in one go Thyme, bay leafs, garlic and honey levels can all be adjusted, usually I use far more than suggested, especially the garlic flavour and dried bay leafs can be a bit faint after cooking Notes on preparation: When adding the water be absolutely sure you don`t add any more than nescessary. Reducing it at the end takes a VERY long time, and by this point your carrots will likely be mushy and overcooked. I also recommend turning up the heat at this point, so it goes by quicker. You will want to be patient with this, the dish is ready when your sirup starts to coagulate around the garlic pieces and browns slightly (see the last picture)
Since this is a vegan foodblog, I would obviously recommend substituting butter and honey. There is a little bit more I have to say on each ingredient. Usually I never read this part of the recipie, which is why keywords are highlighted, so it`s easier to pick out relevant info:
Carrots: You do not need to peel them like in the pictures provided, mine were a bit old and had rumply skin. Peeling can add a lot of time to an already long dish, which is why I don`t recommend it. The way I sliced them in the pictures seems to be the most ideal in terms of space and consistency at the end. Some carrots have such narrow stem though, that you won`t even need to slice them. In the original recipie it`s adviced to leave the top intact, which I haven`t tried yet. There will be an update comment after I have tried some alterations of this recipie, where this will be addressed.
Butter: This may be a little confusing, but vegan butter ≠ margarine, both are usually clearly labeled in stores. As with most substitutes, v butter can have a wide range of flavour profiles based on brand, so you might have to try a few. Margarine I have not tried yet, will update you on how it goes.
Thyme: Both fresh and dried are fine, although the former tastes better. Personally I don`t bother to pull it off the sprig, the twigs are relatively easy to remove when eating. Although if you`re making this for someone else, you may want to go the extra mile.
Garlic: At first I was a bit hesitant to leave it unpeeled, but it`s actually fine eating it. Trying to peel it all will add about 10-15mins. prep time, so be warned. As mentioned it can be a bit faint in the final dish, so I usually use more (up to halve a bulb)
Sirup: Usually, I substitute this one for maple sirup (grade A or B ), but I have used vegan honey in the past. Depending on the type, the dish will have a different flavour profile. If either of these options are too expensive for you, you can always make a simple sirup from brown sugar, link to that: https://www.justonecookbook.com/simple-syrup/ Some tips for that: it will only thicken after cooling, make less then suggested in the recipie (you will only need 4 tablespoons max) and use less for this recipie if your sirup turned out very thick (it will be too sweet otherwise). I haven`t yet had the chance to try out different sweeteners like agave syrup or beet molasses, when I do the results will be in the update comment.
Fruit juice: Only once and never again have I tried this dish with orange juice, and it wasn`t very good. I do want to try it with real fresh pressed clementine juice in the future and maybe some other juices too. This is all more material for the update comment.
Bay Leafs: Most of the time they add little to any dish, but I`ve found their inclusion cannot be skipped in this one. Fresh or dried is fine, although the former is preffered. Feel free to add more if you feel like.
Dripping: Never had an opportunity to try (it`s obviously a bit harder to come buy if your vegan), but will once it`s available . I can, again, only stress that an update will follow at some point, where I try different permutations.
Lastly here`s the imperial list:
17.6 ounces of carrots (about 7 large ones) 0,7 ounces of butter And the ingredients in German (for shopping lists):
etwa 500g Karotten 20-25g Butter 6 Knoblauchzehen 8 Zweigchen Thymian (oder etwa 2 TL Getrockneter) 2 (frische) Lorbeerblätter 2 TL Ahornsirup oder anderer Honigersatz (falls verfügbar) 1 TL Bratenfett And in French:
environ 500g de carottes 20-25g de beurre 6 gousses d`ail 8 brins de thym (ou 2 cuillères à café de thym séché) 2 feuilles de laurier (fraîche. si possible) 2 cuillères à soupe de sirop d`érable (si disponible) 1 cuillère à soupe de graisse de cuisson I imagine you would usually write CC or CS instead of "cuillères à café " or "cuillère à soupe"? My french isn`t that good yet, if someone with more expertise than me could weigh in it would really help. Both Firefox and Brave are weird when it comes to uploading images, which is why they have to be added in the comments. I absolutely refuse to use Chrome, so expect this to be an issue for all upcoming entries (yay).
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