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
Stewed Carrots with Herbs
Stewed Carrots with Herbs

Instructions

  1. Clean the carrots and quarter them lengthways. Then cut into bite-sized pieces. Finely dice the onion and garlic.
  2. Heat the oil in a saucepan and then sauté the onion and garlic. Add the carrots, sauté briefly and season.
  3. 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.
  4. Finally stir in the herbs (e.g. parsley, dill, cress, chervil, chives, borage, pimpinelle, sorrel).

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