Stuffed carrot rolls

Ingredients for 4 servings:

• 4 rolls (wholemeal)
• 50 g butter or margarine
• 1 clove(s) garlic
• 300 g carrot(s)
• 70 g cheese (Gouda)
• 2 bunches of chives
• herbal salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carrot rolls – simple and unusual

Cut open the rolls, hollow out the insides, and crumble the insides. Heat half the fat in a non-stick pan, press in the garlic, add the breadcrumbs, and toast both until golden brown. Transfer the breadcrumbs to a bowl and set aside. Peel the carrots and use a vegetable peeler to shave off thin strips all around. Heat the remaining fat in the pan and sauté the carrot strips for 3-4 minutes. Add the chives whole and sauté for a moment. Meanwhile, coarsely grate the cheese. Season the carrots with salt and pepper. Fold in the cheese and breadcrumbs and fill the rolls with the mixture. Serve the filled rolls immediately. Tip: I usually use frozen chives, which are already cut into rolls and are easier to eat than long chives.