Summary

Ingredients

• 800 g carrot (s)
• 1 tablespoon rapeseed oil
• 1 teaspoon curry powder
• 100 ml vegetable stock
• Seasoned Salt
• cream

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Instructions

1. Peel the carrots and cut into thin slices.
2. Heat the oil in a pan. Put the carrots in the pan and fry for a few minutes. Then pour some vegetable stock into the pan. If the broth has boiled over, you can always pour in a little broth. Cook the carrots al dente.
3. Finally, season the carrots with curry and herb salt and add a little cream.