John Myers
Ingredients for 1 servings:
- 1 shot of oil
- 1 small onion(s), finely diced
- 5 small carrots
- ½ red pointed pepper
- 4 stalk(s) celery , the tender, green stalks of a celeriac
- 1 tsp, leveled mustard
- 1 tsp, heaped vegetable broth (salted vegetables)
- 3 tsp, heaped coconut milk, creamy, from the refrigerator
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
vegan
Peel and finely slice the carrots, finely dice the bell peppers, and finely chop the stems. Heat the oil in a small pan or saucepan and sauté the onion until translucent. Stir in the carrot slices and simmer for a few minutes. Add the bell peppers and celery leaves. Season with the salted vegetables. Shortly before the end of the cooking time, stir in the coconut milk and mustard. Season to taste with salt and pepper, if desired.
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