Carrots green-white

Ingredients for 2 servings:

• 5 large carrots
• 1 tbsp ghee or oil if vegan
• 2 tbsp, heaped wild garlic (wild garlic paste), e.g. from the database
• 4 tbsp, heaped coconut milk creamy or crème fraîche
• 1 tsp, leveled vegetable broth, granulated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

alkaline, vegetarian, GAT-compliant

Peel the carrots and cut them into a shape of your choice. Heat the fat/oil in a non-stick pan with a lid. Add the carrots and cook with the lid closed for about 5 minutes. Then add the wild garlic paste and continue cooking for a few minutes at reduced heat. Pour over the coconut milk or crème fraîche, season with vegetable stock, and let it simmer for a few more minutes with the lid closed. Stir occasionally and allow the resulting condensation to run over the food. You decide when you’ve reached the desired degree of crunch. For me, this is a main course.