Creamy carrot vegetables

Ingredients for 2 servings:

• 3 carrots, large
• some milk (low-fat milk is also fine)
• 1 tbsp cream cheese with herbs (low-fat cheese also works)
• salt and pepper
• nutmeg
• Curry powder and other spices of your choice
• Sunflower seeds

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

The above quantity is for two side dish servings. Peel the carrots, remove the ends, and finely grate them. Use a grater that’s not too fine for this. Place the grated carrots in a medium saucepan. Add a little milk, so the carrots aren’t completely covered, otherwise the sauce will end up being too runny. Add a little salt and bring everything to a boil. Cook the carrots on medium heat, stirring frequently, until tender. This will take about 15 to 20 minutes. When the carrots are soft, add 1-2 tablespoons (or more) of herb cream cheese to give the sauce a creamy consistency. Season to taste and stir in a few sunflower seeds, if desired. The great thing is: There are so many different types of herb cream cheese that you can always give the vegetables a different flavor if you like. Even people (like me) who don’t usually like cooked carrots will find these creamy carrots delicious. Children will also like this vegetable as a pasta sauce.