Side Dish: Carrot Vegetables with Wild Garlic and Ginger

5 from 7 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 68 kcal


  • 150 g Carrots
  • 15 g Wild garlic
  • 1 kl. Ginger plum
  • 1 tsp Ginger syrup
  • 50 ml Broth
  • Duck fat
  • Salt
  • Black pepper from the mill


  • Peel the carrots and cut into sticks. Cut the wild garlic into fine strips. Finely chop the ginger plum (see my KB). Fresh ginger can also be used.
  • Lightly fry the carrots and ginger in the duck fat. Add the broth. Spice up. Simmer except for a light bite, approx. 10 minutes.
  • 2 minutes before the end of cooking, add the wild garlic.
  • Season again to taste and serve as a side dish.


Serving: 100gCalories: 68kcalCarbohydrates: 7.4gProtein: 2.1gFat: 3.3g
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Written by John Myers

Professional Chef with 25 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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