This is a fairly universal recipe - according to it you can cook any of your favorite vegetables in a spicy carrot sauce. The dish can be served cold and hot, as a side dish or as a snack.
Pick your recipe
You will need
- In two servings:
- - 100 g of zucchini, broccoli, cauliflower;
- - 100 ml of fresh carrot juice;
- - 50 ml cream of 25% fat;
- - 2 tbsp. tablespoons of lemon juice;
- - 1 tbsp. a spoonful of grated parmesan;
- - 1 stick of cinnamon;
- - 1 star anise star;
- - salt, black pepper, herbs.
Instruction manual
1
Rinse one large carrot, peel it, cut into slices and get the juice using a juicer. Pour the resulting juice into a deep skillet or stewpan, add star anise anise and cinnamon stick. Add salt and black pepper to your liking. Squeeze out fresh lemon juice. Cook over low heat for 10 minutes.
2
Add cream of 25% fat, grated Parmesan cheese to the saucepan / skillet, mix thoroughly.
3
Next, take any vegetables, such as cauliflower, broccoli and zucchini. Cut the zucchini into circles, sort the cabbage into inflorescences. You can add Bulgarian multi-colored peppers, Brussels sprouts.
4
Dip the prepared vegetables for a couple of minutes in boiling water, then discard in a colander and mix with spicy carrot sauce. Warm the vegetables with sauce over low heat for 2 minutes.
5
Ready vegetables in a spicy carrot sauce can be served immediately or wait until they cool - it will be equally tasty. Sprinkle the dish with chopped fresh herbs before serving.
note
Such a simple dish of vegetables is prepared in just 15 minutes. You can add any spices you like to carrot sauce - just don’t overdo it with their quantity.