Glazed New Carrots with Gingerbread Caramel, a recipe from Frédéric Anton on the Worldwide Gourmet

Ingredients

• 150 ml (10 tbsp.) white stock
• 4 g (scant tsp.) salt
• 30 g (2 tbsp.) acacia honey
• 40 ml (3 tbsp.) olive oil
• 20 ml (4 tsp.) sherry vinegar
• 100 g (6 tbsp.) butter
• 2 slices of pain d'épice (French gingerbread)
• 70 ml (5 tbsp.) white wine
• 70 ml (5 tbsp.) white stock
• 10 ml (2 tsp.) wine vinegar
• 5 g (1 tsp.) sugar
• Juice of 1 orange, reduced by half
• 5 g (2 tsp.) chopped chervil
• 150 ml (10 tbsp.) chicken broth
• 50 ml (3 tbsp.) cream
• 60 g (1/4 cup) butter
• 1 slice of pain d'épice (gingerbread), dried for crumbs
• 4 carrot tops
• 20 ml (4 tsp.) peanut oil