Chard and carrot vegetables

Ingredients for 4 servings:

• 350 g chard
• 300 g carrot(s)
• 1 tbsp rapeseed oil
• 200 ml cream or milk
• 1 tsp, heaped cornstarch
• 1 tsp sugar
• Salt
• pepper
• Garlic salt
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple and delicious

Wash the chard and peel the carrots. Separate the stalks from the chard leaves and cut into approximately 1 cm wide pieces. Depending on their size, divide the chard leaves lengthwise into two or three pieces and also cut into approximately 1 cm wide strips. Cut the peeled carrots into 0.5 cm wide slices. Mix the cold, unwhipped cream with the cornstarch. Heat a tablespoon of oil in a pan and first sauté the chard stalks and carrots for about five minutes over medium heat. Season with salt, pepper, garlic salt, sugar, and nutmeg. Add the chard leaves and sauté for about five minutes over medium heat. Now add the cream and starch mixture and bring to a boil briefly until it thickens. If you like, you can add a little more water and simmer everything over low heat until it softens. However, we like everything to still have a bit of bite. We usually serve it with fish and rice.