Coconut Carrots From the Steamer

For the coconut carrots, clean and peel carrots and place in a perforated cooking container.

Mix coconut milk and broth in an unperforated steamer basket. Peel onion, clean and seed chili pepper, finely chop both. Add to coconut sauce, season with salt and cook together with carrots (at 100°C for 10-12 minutes or at 120°C for 3-4 minutes).

Meanwhile, lightly toast coconut flakes in a pan without fat. Then allow to cool.

Pour coconut sauce into a small saucepan and bring to the boil. Mix starch with a little water, thicken sauce slightly with it and season with salt and lime juice. Season carrots with a little fleur de sel, sprinkle with coconut flakes and serve with the sauce.

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