krümeltigers colorful potato pan

Ingredients for 1 servings:

• 2 m.-sized potatoes
• 100 g carrot(s), cooked, alternatively 2 fresh carrots
• 100 g bulgur, ready prepared, alternatively 50 g bulgur and 120 ml water
• 1 tbsp virgin coconut oil
• some herbal salt
• Pepper, freshly ground
• some chives as garnish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with carrots and bulgur – using leftovers

This recipe came about when I had leftover cooked carrots and prepared bulgur. To prepare fresh: Add 50g of bulgur to approx. 120ml of boiling, lightly salted water, boil for 3 minutes, remove from the heat and let it swell. Peel and slice 2 carrots and cook in lightly salted water for approx. 8 minutes until al dente. Set aside. Peel the potatoes and cut them into thin slices. Heat the coconut oil in a pan and fry the potato slices on all sides. Add the bulgur and carrots and heat through. If desired, add a small splash of water to the pan. Season with herb salt and pepper and serve garnished with chives.