Fried, glazed carrots with ground elder

Instructions

1. Cut the carrots into uniform pieces and fry them golden and tender in butter in a pan over low heat.
2. Remove the carrots from the pan and add sea buckthorn juice and a knob of butter. Reduce to a thick consistency and season with salt. You can supplement with lemon juice if you want a more tangy flavour.
3. Put the carrots back in the sauce and toss until the sauce clings to the carrots.
4. Finally place small ground elder shoots on top.