Contents
show
Ingredients
- 150 g Carrots
- 15 g Wild garlic
- 1 kl. Ginger plum
- 1 tsp Ginger syrup
- 50 ml Broth
- Duck fat
- Salt
- Black pepper from the mill
Instructions
- Peel the carrots and cut into sticks. Cut the wild garlic into fine strips. Finely chop the ginger plum (see my KB). Fresh ginger can also be used.
- Lightly fry the carrots and ginger in the duck fat. Add the broth. Spice up. Simmer except for a light bite, approx. 10 minutes.
- 2 minutes before the end of cooking, add the wild garlic.
- Season again to taste and serve as a side dish.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 7.4gProtein: 2.1gFat: 3.3g