Ginger Carrots with Cookie Crumbs and Poppy Seed Ice Cream

For the ginger carrots with cookie crumbs and poppy seed ice cream, first peel the carrots into thin oblong strips with a peeler. Blanch in sugared water and rinse in cold water.

In a pot, boil honey with apple juice and ginger. Marinate the carrot strips in it. If necessary, thicken the juice with cornstarch.

Serve with crumbled cookies and cut out poppy ice cream and garnish the ginger carrots with cookie crumbs and poppy ice cream with mint.

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