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Carrot vegetables à la fitdurchfitline

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Ingredients for 4 servings:

  • 250 ml water (spring water)
  • ½ tsp, strained broth, grained
  • 1 tsp, heaped sugar
  • 1 kg carrot(s), peeled and thinly sliced
  • 2 tbsp, heaped coconut oil, virgin
  • 1 bunch of flat-leaf parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Cook the carrots in a very small amount of pure spring water seasoned with organic broth and sugar. Use just enough water to prevent the carrots from sticking. Then drain the cooking water. The cooking water is also drinkable; it tastes delicious and contains valuable minerals. Stir in the coconut oil and parsley and serve. This amount is enough as a vegetable side dish for four to five people. We served it with boiled potatoes and chicken livers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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