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Spring pancakes

updated

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Ingredients for 1 servings:

  • 1 dash of oil, to taste
  • 3 m.-sized carrot(s)
  • 3 m.-sized potatoes
  • 2 tbsp, heaped wild garlic paste, with chopped almonds

Instructions

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

vegetarian, vegan, alkaline, GAT-compliant

Peel and slice the carrots. Peel the potatoes and cut them into pieces similar in size to the carrots. Heat the oil in a lidded pan and add the carrots. Stir a few times, then add the potatoes. Fry the potato and carrot mixture, turning frequently. It’s okay if it develops a roasted aroma. Add the wild garlic paste. Reduce the heat and cover. Stir after a few minutes and cook until tender. Season to taste. For me, this was a main course; as a side dish, it might serve two people.

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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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Spring pancakes