Summary

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

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Instructions

1. 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.
2. Mix the peanut butter with lemon juice and add to the vegetables. Decorate with peanuts and serve.
3. Serve with mashed potatoes, boiled potatoes or croquettes.