← All recipes

🍽️ Tender Carrots with Ginger and Herbs

120 kcal · 30 min · 4 servings

Ingredients

• 750 g bunch carrots
• 2 onions
• 20 g ginger (1 piece)
• 2 tbsp rapeseed oil
• 250 ml classic vegetable broth
• salt
• 1 tsp honey
• 5 sprigs parsley
• 6 sprigs chervil
• 4 sprigs dill
• 0.5 small lemon
• 4 tbsp sour cream
• 1 tbsp capers (jar)
• pepper

Instructions

1. 1. Wash the carrots and peel them.
2. 2. Cut the peeled carrots in half lengthwise.
3. 3. Peel the onions and the ginger.
4. 4. Dice the onions and the ginger into very small cubes.
5. 5. Heat rapeseed oil in a large pot.
6. 6. Add the carrots, the onions, and the ginger to the pot.
7. 7. Sauté the vegetables over medium heat for 5 minutes.
8. 8. Stir frequently during this time.
9. 9. Pour vegetable broth over the vegetables.
10. 10. Season the mixture with salt and honey.
11. 11. Cover the pot.
12. 12. Cook the vegetables over medium heat for 12 to 15 minutes.
13. 13. Wash the parsley, chervil, and dill in the meantime.
14. 14. Shake the herbs dry.
15. 15. Pluck the leaves from the stems and chop them finely.
16. 16. Squeeze the lemon to extract the juice.
17. 17. Add sour cream and capers to the carrots.
18. 18. Let the liquid reduce slightly with the lid off.
19. 19. Season the dish with salt, pepper, and 1 to 2 tablespoons of lemon juice.
20. 20. Stir the chopped herbs into the vegetables.
21. 21. Serve the dish warm.

Nutrition per serving

• kcal: 120
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 10 g