Pan-Seared Young Carrots with Coriander

Wash the young carrots (350 g) and dry them thoroughly. Peel thinly only if needed.

Melt the butter (15 g) with stevia (14 g) over medium-high heat. When the mixture bubbles, stir in the ground coriander (cilantro seeds) (1 g) and gochugaru (0.3 g).

Arrange the carrots in one layer and sear for 2–3 minutes, turning from time to time. Once lightly browned, reduce the heat to medium, cover, and simmer for another 3–4 minutes.

Uncover and turn the carrots continuously until the liquid evaporates and their surfaces caramelize, while the centers remain slightly crisp. Add the chopped parsley (3 g), taste, and adjust with sea salt (3 g) and black pepper (0.5 g) if needed.