This dish can often be found cooking over the fires of Khajiit traders in their camps. Like many Khajiit dishes it uses moonsugar, but this particular recipe approximates the flavors of the sugar without any of its addictive side effects—and it’s far more legal.

INGREDIENTS

1 pound baby carrots

1 teaspoon salt

1 tablespoon unsalted butter

1/4 cup packed brown sugar

1/2 teaspoon ground cardamom

Zest of Vi orange

Method

1. Bring a medium-sized saucepan filled with water to a boil. Add the carrots and salt and cook for about 8 minutes, until tender.

2. While the carrots are cooking, melt the butter and sugar in a second medium saucepan over medium heat. Add the cardamom and orange zest, stirring to combine. Keep this mixture on low while the carrots finish cooking.

3. Drain the carrots and add them to the pan with the sugar. Turn the heat back up to medium and stir the carrots to coat for several minutes. This dish can be made ahead of time and easily reheated.