Summary

Ingredients

• 400 g carrot (s), cleaned, weihed, cut into coarse strips
• 1 tablespoon rapeseed oil or coconut oil
• 0.5 teaspoon ½ vanilla powder (no vanilla sugar)
• 0.5 teaspoon ½ cinnamon powder
• a bit salt
• 200 ml coconut milk

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Instructions

1. Heat the oil in a coated pan (level 8 of 9 possible). Fry the carrots in it briefly (approx. 2 minutes), then dust with cinnamon and vanilla.
2. Then turn back the temperature (level 2 of 9 possible), fill up with the coconut milk and mix. Cover the pan with a lid and cook the carrots until they are firm to the bite. Finally, season with salt.