Carrots with balsamic vinegar and new potatoes with caraway seeds seeds

Ingredients for 2:

The carrots:

• 3 carrots
• thyme
• dark balm vinegar
• salt, pepper, olive oil
• garlic
• 1 onion

The potatos:

1. 5 new potatos
2. caraway seeds

Chop the peeled carrots, put it into a heatproof dish, add a little olive oil, salt, freshly grounded pepper, and the leaves of the thyme. Mix it, and add the cloves of garlic and pieces of onion. Cover it with aluminium foil and steam it until almost ready at 200 degrees in the oven. Remove the foil and pour the vinegar into it, but not too much. Put it back to the oven for 5-10 minutes until the acidity of the vinegar disappears, and the top of the carrots get a nice colour.

Wash the potatoes, and leaving their skins on them cut them in half. Pour a little olive oil onto them and add salt, the caraway seeds and freshly grounded pepper.Cover them with aluminium foil and keep them in the oven at 200 deg until they become soft. Remove the foil then and leave them in the oven until they get a nice golden colour on the top. It can be eaten with the skins on, its really crispy and delicious.