Cut the carrots and parsley roots into thin slices. Heat the oil in a pan, add the carrots and parsley roots and turn well so that the oil covers them. Cover and cook for 20 minutes, until the vegetables are soft. Add the spice mixture and the salt, turn the vegetables so that the spices cover them evenly. Cook covered for another 5 minutes. Cut the sheep`s cheese into cubes and add to the vegetables. Cover and cook for another 2-5 minutes - depending on how you want the cheese to run.
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