John Myers
Carrot Blossoms with Coconut Milk
The perfect carrot blossoms with coconut milk recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 0,5 Red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger (approx. 20 g)
- 2 tbsp Oil
- 165 ml Coconut milk (small can)
- 135 ml Water
- 0,5 tsp Salt
- 0,5 tsp Sugar
- 0,5 tsp Turmeric
- 0,5 tsp Curry
- 1 pinch Pepper
- 1 pinch Coriander
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Chopped parsley (here: TK)
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Clean and wash the chilli and dice very finely. Peel and finely dice the garlic and ginger. Heat the oil (2 tbsp) in a small saucepan and briefly fry / stir-fry the chilli, garlic and ginger cubes in it. Add the carrot blossom slices and deglaze with the coconut milk and water. Season with salt (½ teaspoon), sugar (½ teaspoon), curry (½ teaspoon), pepper (1 pinch), turmeric (½ teaspoon) and coriander (1 pinch) and simmer for about 8-10 minutes. Fold in the crème fraîche (2 tbsp) and chopped parsley (1 tbsp), simmer briefly and serve. A nice and tasty side dish for many dishes.
Tip:
- Or a nice and tasty vegetarian meal together with rice.
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