Glazed Carrots

Learn & inspire

Showcasing a dish which uses the whole vegetable, the root, and the green of the carrot, opens the guest’s eyes to the possibility of delicious compositions, by utilizing the whole product without wasting part of it. Especially the greens of the carrot are often wasted.


Environmental support

Sourcing carrots from local, organic farms contributes to the growth of sustainable working farmers. Short transportation ways, avoid the emission of carbon dioxide, which contributes to the global warming (US EPA, 2015).


Acceptable & transparent

The origin of the carrots for the amuse is traceable since Sligro states where products are being sourced.


Regional & seasonal

Carrots are harvested mostly from spring until mid-summer, which falls in the season the menu is being served (Growveg, 2017). Short transportation ways, avoid the emission of carbon dioxide, which contributes to the global warming (US EPA, 2015).


Natural & nutritional  

Only 30g of carrots deliver the daily dose of Vitamin A the body needs and are therefore one of the richest source when it comes to Vitamin A (Valdez, 2020). Further, they are low in calories and deliver phosphorus, fibres, magnesium, and Vitamin E (ibid). Because of its gentle preparation, the amuse stays natural as its product.