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🍽️ Ginger Chili Carrots

207 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots (4 carrots)
• 8 g ginger (1 piece)
• 1 clove garlic
• 1 red chili pepper
• 1 sprig rosemary
• 1 organic orange
• 1 tbsp olive oil
• salt
• pepper
• 1 tbsp light balsamic vinegar
• 0.5 bunch parsley
• 60 g Camembert (30% fat)
• 60 g small Harzer cheese (2 small Harzer cheese)

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Cut the carrots lengthwise into four long strips.
4. 4. Peel the ginger.
5. 5. Peel the garlic.
6. 6. Halve the chili pepper lengthwise.
7. 7. Remove the seeds from the chili pepper.
8. 8. Wash the chili pepper.
9. 9. Finely chop the ginger, garlic, and chili pepper.
10. 10. Rinse the rosemary under running water.
11. 11. Shake the rosemary dry.
12. 12. Pluck the needles off the rosemary.
13. 13. Chop the rosemary needles.
14. 14. Rinse the orange under hot water.
15. 15. Grate about one teaspoon of fine orange zest.
16. 16. Halve the orange.
17. 17. Squeeze the juice from the orange.
18. 18. Heat the oil in a non-stick pan.
19. 19. Sauté the garlic, ginger, chili, and rosemary for about one minute while stirring.
20. 20. Add the carrot strips to the pan.
21. 21. Add the orange juice to the pan.
22. 22. Add the grated orange zest to the pan.
23. 23. Cook the carrots over medium heat for about ten minutes until tender-crisp.
24. 24. Stir frequently during cooking.
25. 25. Season the carrots with salt.
26. 26. Season the carrots with pepper.
27. 27. Season the carrots with balsamic vinegar.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Pluck the parsley leaves.
31. 31. Chop the parsley leaves.
32. 32. Slice the Camembert.
33. 33. Slice the Harzer cheese.
34. 34. Decoratively arrange the cheese slices on plates.
35. 35. Add the carrots to the cheese slices.
36. 36. Sprinkle the chopped parsley over the carrots.
37. 37. Serve the dish.

Nutrition per serving

• kcal: 207
• Protein: 18 g · Fett/Fat: 10 g · Carbs: 10 g