The natural sweetness of the carrots is harmonized with a mild acidity of the butter and a blanace of salt and honey that gives the whole thing the finishing touch. The perfect accompaniment to savory, well-marbled steak cuts such as entrecote.
Leave the green of the carrots to stand for about 1 inch and cut off the rest, then peel the carrots. Put some of the carrot greens aside for later. The carrots should be about the thickness of a finger, carrots that are larger should be halved or quartered.
Put on a saucepan with water, add salt and cook the carrots in boiling water for 5 minutes. Melt the butter, peel the garlic and grate into the butter. Add honey and a little salt and simmer slowly for 5 minutes. Add the whiskey an cook for another 2 minutes. When the oil separates, add a little water to re-emulsify the liquid.
Preheat the Otto Grill on a low flame for about 3 minutes. Place the carrots with a little vegetable oil on a drip tray and place on the upper level in the Otto Grill, cook on Meat-O-Meter level 3 for 3 minutes. Turn 3-4 times in this time so that the carrots can roast on all sides.
Toss the carrots in the honey butter, sprinkle with finely chopped carrot green and coarse sea salt and serve.