Warm Glazed Carrot Salad | Lauwarmer Karottensalat (Glasierte Möhren)

Lukewarm Carrot Salad

This simple carrot salad is bright, lightly sweet, and full of flavor. Tender carrots are glazed with olive oil and a touch of maple syrup, then tossed with fresh parsley, lemon juice, and warm spices. It works as a side dish, a small starter, or part of a mezze-style meal. The salad can be served warm or cold, and the seasoning is easy to adjust to taste.

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Ingredients

• 6 large carrots, sliced
• 1 ½ cups vegetable broth (enough to cover the carrots in the pot)
• 2 tablespoons olive oil
• 2 tablespoons maple syrup, agave syrup, or brown sugar
• 2 tablespoons chopped flat parsley
• 1 teaspoon lemon juice (or more to taste)
• Salt and black pepper, to taste
• 1/2 teaspoon nigella seeds (optional)

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Instructions

1. Cook the carrots:
   Place the sliced carrots in a saucepan and cover with vegetable broth.
   Bring to a simmer and cook until the carrots are just tender but still slightly firm.
   Drain, reserving a few tablespoons of broth.

2. Glaze the carrots:
   Return the warm carrots to the pot.
   Drizzle with olive oil and add the maple syrup (or chosen sweetener).
   Toss over low heat for 1–2 minutes until lightly glazed.

3. Season:
   Add parsley, lemon juice, salt, pepper, and nigella seeds (if using).
   If needed, add 1–2 tablespoons of the reserved broth to loosen the dressing.

4. Serve:
   Serve warm, at room temperature, or chilled.
   The flavor improves as it rests.

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Serving Suggestions

• Perfect with grilled chicken, fish, or roasted vegetables
• Works well in mezze platters with hummus and pita
• A great picnic or lunchbox salad

Hallo 

Lauwarmer Karottensalat (Glasierte Möhren)

Ein einfacher, farbenfroher Karottensalat aus bissfest gekochten Möhren, glasiert mit Olivenöl, Zitronensaft und einem Hauch Süße. Petersilie und Schwarzkümmel runden den Geschmack ab. Perfekt als Beilage, Vorspeise oder Teil einer Mezze-Tafel – warm, lauwarm oder kalt servierbar.

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Zutaten

• 6 große Karotten, in Scheiben
• 350 ml Gemüsebrühe
• 2 EL Olivenöl
• 2 EL Ahornsirup, Agavendicksaft oder brauner Zucker
• 2 EL fein gehackte Petersilie
• 1 TL Zitronensaft
• Salz und Pfeffer
• ½ TL Schwarzkümmel (optional)

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Zubereitung

1. Kochen: Karotten in Gemüsebrühe bissfest garen, abgießen und etwas Brühe auffangen.

2. Glasieren: Karotten zurück in den Topf geben, mit Öl und Süße schwenken.

3. Würzen: Petersilie, Zitronensaft, Salz, Pfeffer und optional Schwarzkümmel hinzufügen.

4. Servieren: Lauwarm, kalt oder bei Zimmertemperatur genießen.