Swirl the diced onions in hot coconut oil, add the grated carrots, which can be stewed a little, a few roasted aromas are welcome. Deglaze with the tomato juice, stir well, season with the vegetable salt and lemon juice, round off the whole thing with the syrup.
To the bulgur
Simmer the bulgur in the vegetable stock for about 15 minutes, during which time the bulgur absorbs the moisture or it boils off.
While the bulgur is simmering, wash and chop the snow peas.
They are added about 3 minutes before the end of the cooking process, simmer a little and then this side dish is ready 🙂
Half of the sauce and the bulgur can each be placed on a preheated plate - good appetite 🙂
Professional Chef with 25 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.