- 2 cups TOUCHON carrots
- 1 cup fresh kumquat
- 2 small branches fresh rosemary
- 2 pats unsalted butter
- 1 cup orange juice
Slice carrots in thick chunks, cook them in water until almost tender. Strain. Put rosemary and butter in a sauté pan. When rosemary releases its aroma, discard it. Slice kumquats in half and sauté them in the fragrant butter, add carrots and orange juice, and cook until almost all juice is absorbed.