Carrots stewed in tangerine syrup

Ingredients:

• 900 g carrots, coarsely chopped
• 6 tangerines, squeeze out the juice
• 1/4 cup apple cider vinegar
• 2 teaspoons of salt
• 4 green onions, sliced ​​diagonally
• 2 tbsp (30 g) butter

Preparation:

1. Place carrots in a small skillet, add apple cider vinegar, mandarin juice, and salt, and simmer until carrots are tender, 8-10 minutes. Season with salt and pepper and stir in butter. Sprinkle with green onions.