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Carrots with fresh coriander

updated

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Ingredients for 2 servings:

  • 5 carrots
  • 2 shots of oil, to taste
  • ½ bunch coriander leaves, amount as desired
  • 1 tsp vegetable stock powder, granulated or homemade

Instructions

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

vegetarian, vegan, alkaline, GAT-compliant

Peel the carrots and slice them into fairly thin slices. Wash the coriander, remove the stems, and chop them fairly finely. Heat the oil in a lidded pan over medium heat (I used 7 out of 9). Add the carrots, stir once, and cover. Simmer until the carrot slices are tender. Sprinkle in the granulated stock and add the coriander, stir, and let stand, covered, for another minute or two. For me, this was a main course; as a side dish, it serves two people.

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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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