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Prep Time 30 minutes
Wine Gewürztraminer, Off-dry Riesling, Viognier
Servings 4 buns

Ingredients
  

Honey glazed carrots

  • 4 carrots
  • ½ lime
  • 100 gr butter
  • 1 tbsp gochujang
  • 1 tbsp honey
  • olive oil

Cole slaw

  • 100 gr sliced cabbage mix (white, purple and carrots)
  • 3 tbsp mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp mustard
  • 1 tbsp honey
  • salt & pepper

Buns

  • 4 brioche buns

Finish

  • 2 sprigs of parsley
  • 1 sprig of dill
  • 1 tbsp fried onions

Instructions
 

Honey glazed carrots

  • Peel the carrots and slice them in half lengthwise.
  • Heat some olive oil and bake the carrots turning them around regularly.
  • Shortly before they're soft enough, add the butter, gochujang, honey and juice of half a lime. Mix it all up in the pan and bake some more while continuously covering the carrots with the honey glaze. Make sure they don't burn to avoid bitterness (and health issues).

Cole slaw

  • Mix up all the ingredients for the cole slaw dressing and mix the dressing through the cabbage mix.

Buns

  • Slice the brioche buns in half and put them sliced side down in a dry pan to toast them a bit. If you like, you can also use a paper towel to create a very thin layer of honey glaze in the pan and bake the buns in that (but a really thin layer because you still want the toast effect, so don't let them swim or fry in it).

Serve

  • Put some cole slaw on each bun, add two half honey glazed carrots and top with the parsley, dill and fried onions.