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crumbly carrot vegetables

updated

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Ingredients for 2 servings:

  • 500 g carrot(s)
  • 20 ml oil (virgin coconut oil)
  • 1 onion(s)
  • 2 cloves garlic, or more if you like
  • 150 ml coconut milk
  • 1 lemon(s), (untreated) peeled with a zester
  • some herb salt, for seasoning
  • some parsley, freshly chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with coconut milk and lemon

Peel the carrots and cut into cubes or slices. Peel and finely dice the onion and garlic. Sauté the onion and garlic in the coconut oil (they shouldn’t brown), add the carrots and lemon zest, and sauté briefly. Now add the coconut milk. Simmer gently for about 15 minutes, until the carrots are tender (but still have a bit of bite). You may need to add a little more hot water during the cooking time. Season with herb salt and garnish with parsley. I used whole-wheat pasta because I like vegetarian options.

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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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