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Zucchini and carrot pan with coconut milk

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Ingredients for 1 servings:

  • 1 zucchini
  • 2 carrots
  • 1 garlic clove(s) or more, to taste
  • 100 ml coconut milk
  • salt and pepper
  • Vegetable broth, granulated
  • 2 tbsp sunflower seeds
  • 1 tbsp fat as desired (I used butter)

Instructions

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

vegetarian, low-carb

Wash and trim the zucchini and carrots. Then cut into bite-sized pieces. Peel and crush the garlic. Heat a little fat in a pan over medium heat. Add the trimmed vegetables and garlic and sauté. After about 5 minutes, add the coconut milk and let it reduce slightly. Add a little water if needed. Season to taste with salt, pepper, and granulated stock. Sprinkle with the sunflower seeds and enjoy!

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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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