in Recipes

Heavenly carrots

updated

Spread the love

Ingredients for 2 servings:

  • 400 g carrot(s), peeled, weighed, cut into coarse strips
  • 1 tbsp rapeseed oil or coconut oil
  • ½ tsp vanilla powder (no vanilla sugar)
  • ½ tsp cinnamon powder
  • some salt
  • 200 ml coconut milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

for vanilla and cinnamon lovers

Heat the oil in a non-stick pan (heat setting 8 of 9). Briefly fry the carrots (approx. 2 minutes), then dust with cinnamon and vanilla. Then reduce the heat to 2 of 9, add the coconut milk, and mix. Cover the pan and cook the carrots until tender. Season to taste.

Facebook Comments

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.

Duck and savoy cabbage ragout with pasta

Nougat Parfait