Carrot in citrus caramel

Cut the carrots (400 g) into lengthwise sticks, trying to make them no thicker than one centimeter. This will ensure even cooking and caramelization.

Juice the citrus fruits (200 g of grapefruit and orange). You can use a mixture of grapefruit and orange juice or one of them of your choice.

In a separate container, combine the prepared juices with erythritol (3 tablespoons), a pinch of salt, and butter (45 g).

Place the mixture on the stove and cook it, stirring, until large bubbles form. This process will take about 7-8 minutes.

At this stage, it is important to watch the temperature so that the caramel does not burn.

When the caramel reaches the desired consistency, carefully immerse the cut carrot sticks into the pot. Sauté the carrots in the caramel, turning them every few minutes to ensure they are evenly coated and achieve a nice golden color.

Cook until the carrots are soft but still firm, which will take 2-4 minutes.

Serve this dish hot.