Carrots in Coconut Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon oil
- 1 tablespoon vegetable stock, grained
- 750 g carrot (s)
- 1 small can coconut milk (about 200 - 250 ml)
- 0.5 ½ bunch parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and slice the carrots, chop the parsley. Sauté the carrots in oil over medium heat, then add the coconut milk, season with salt and pepper and granulated vegetable stock.
- Cook in a closed saucepan for about 5 - 8 minutes (depending on the thickness of the carrots) until al dente. If there is still too much liquid, simply continue to boil down a little with the pot open, it will be very creamy. Finally mix in the parsley and season it if necessary.
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