Carrot and Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon peanuts, unsalted
- 3 tablespoon oil (peanut), cold pressed
- 500 g carrot (s)
- 1 leek
- 1 chilli pepper (s)
- 2 cloves garlic
- 1 pinch (s) sea salt
- 1 pinch (s) black pepper from the mill
- 1 piece (s) ginger root, finger-length
- 4 tablespoon soy sauce, or less
- 3 tablespoon peanut cream
- 1 lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek, peel the ginger and garlic, brush and peel the carrots and cut everything into thin strips. Sauté the vegetable pieces and the ginger with 2 tablespoons peanut oil with the garlic and chilli until they are firm to the bite. Season with salt, pepper and the soy sauce.
- Mix the peanut butter with lemon juice and add to the vegetables. Decorate with peanuts and serve.
- Serve with mashed potatoes, boiled potatoes or croquettes.
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