Caramelized Carrots with Apple Mint Sauce
For the carrots: Peel carrot and cut into 3-4 cm (approximately 1 1/2 inch) long sticks. Heat 1 tablespoon of butter in a pan, sprinkle in sugar and carrot sticks. Season with salt and pepper, sauté and add a little water. Cover and cook for about 5 minutes, until tender.
For the sauce: Rinse apples, quarter and core. Grate flesh and combine with quark, horseradish and mint. Season with lemon juice and salt.
Remove lid from carrot mixture. Continue to cook until almost completely reduced. Add remaining butter but do not boil. Season with salt and pepper. Serve carrots with sauce.