1 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.
2 For the sauce: Rinse apples, quarter and core. Grate flesh and combine with quark, horseradish and mint. Season with lemon juice and salt.
3 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.