Carrots Green and White
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 large carrot (s)
- 1 tablespoon ghee or oil, if you want it to be vegan
- 2 tablespoon, heaped wild garlic (wild garlic paste), e.g., from the database
- 4 tablespoon, heaped creamy coconut milk or crème fraîche
- 1 teaspoon, grained vegetable stock
Print Recipe
Pin Recipe Instructions
- Clean the carrots and cut into a shape of your choice.
- Heat the fat / oil in a non-stick pan with a lid. Fill in the carrots and cook for approx. 5 minutes with the lid closed. Then add the wild garlic paste and cook for a few minutes on a reduced heat. Pour the coconut milk or crème fraîche over it, season with vegetable stock and leave to steep for a few more minutes with the lid closed.
- Stir every now and then and let the condensed water flow onto the food again and again.
- You decide for yourself when the desired firmness is achieved for you.
- For me this is a main course.
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