Stewed Carrots with Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g carrot (s), rouhly chopped
- 1 onion (s), diced
- 1 clove (s) garlic, diced
- 1 teaspoon oil
- 1 bunch herbs, fresh as desired, weighed
- 1 pinch (s) salt
- 1 pinch (s) sugar
- turmeric
- Pepper, freshly ground
- some water
Print Recipe
Pin Recipe Instructions
- Clean the carrots and quarter them lengthways. Then cut into bite-sized pieces. Finely dice the onion and garlic.
- Heat the oil in a saucepan and then sauté the onion and garlic. Add the carrots, sauté briefly and season.
- Turn the heat down to a low level. Put a small shot of water in the pot and put the lid on. Cook for about 15 minutes. The carrots should still have bite.
- Finally stir in the herbs (e.g. parsley, dill, cress, chervil, chives, borage, pimpinelle, sorrel).
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