Summary

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

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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).