Fried Carrot Paste
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 large carrot (s)
- 10 small cocktail tomatoes
- 1 large onion (s)
- 100 ml water
- 1 clove (s) garlic, fresh
- 1 teaspoon lemon juice
- 2 tablespoon cream cheese
- 1 pinch (s) basil
- 1 pinch (s) oregano
- 1 teaspoon tomato paste
- 1 teaspoon curry paste, red
- 1 teaspoon butter or coconut or peanut oil
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the carrots, peel them and then cut or peel them in pasta form. Quarter the cherry tomatoes and chop the onions. Either chop the garlic as well or press with a garlic press, lightly salt, wait a moment and mash. The salt turns the garlic into a paste when crushed and unfolds its natural taste.
- Heat the fat in the pan and sauté the onions and garlic. Then add the tomato paste and curry paste and continue to cook. Deglaze with a little water and add the carrots. Then add the cocktail tomatoes and fry both thoroughly.
- As soon as everything is well done, add the cream cheese. Then refine with lemon juice, basil and oregano as desired. Season to taste with salt and pepper.
- Tip: Alternatively, fish or meat can be offered to the vegetarian meal - e.g., saithe or turkey breast.
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