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Pink vegetable pan

updated

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Ingredients for 2 servings:

  • 2 large carrots
  • 2 m.-large zucchini
  • 2 balls of beetroot, fresh or pre-cooked
  • 1 shot of apple cider vinegar
  • Salt
  • Herbs
  • 1 tsp honey or agave syrup
  • Rapeseed oil, alba oil or ghee
  • 1 tbsp cream cheese, Danish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

low in histamine

Peel the carrots and cut into large sticks. Boil them briefly in water. Wash the zucchini and cut them into pieces. Cut the beetroot into pieces and sauté the raw beetroot in a little water. Add a little oil to the pan. Toss the drained carrots in it. Add the drained beetroot. Deglaze with a dash of apple cider vinegar, add the honey, and mix well. Add the zucchini. Sauté with a little water until tender. Stir in the cream cheese and season with salt. Add herbs as desired. Serve with potatoes or rice.

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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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