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Carrot and leek vegetables

updated

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Ingredients for 4 servings:

  • 3 tbsp peanuts, unsalted
  • 3 tbsp oil (peanut), cold squeezed
  • 500 g carrot(s)
  • 1 stalk(s) leek
  • 1 chili pepper(s)
  • 2 cloves garlic
  • 1 pinch of sea salt
  • 1 pinch(s) black pepper, freshly ground
  • 1 piece(s) ginger root, finger-length
  • 4 tbsp soy sauce, or less
  • 3 tbsp peanut butter
  • 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

in a spicy peanut sauce

Trim and wash the leek, peel the ginger and garlic, scrub and peel the carrots, and cut everything into thin strips. Sauté the vegetables and ginger with the garlic and chili in 2 tablespoons of peanut oil until al dente. Season with salt, pepper, and soy sauce. Mix the peanut butter with lemon juice and add to the vegetables. Garnish with peanuts and serve. Serve with mashed potatoes, boiled potatoes, or croquettes.

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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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