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🍽️ Glazed Carrots with Beetroot Mash and Croutons

295 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• salt pinch
• carrots with greens 1 bunch
• honey 2 tsp
• vegetable broth 200 ml
• sunflower seed bread 4 slices
• shallots 1 pc.
• organic limes 1 pc.
• beetroot in a jar, slices 500 g
• milk 100 ml
• margarine, vegan 2 tbsp
• pepper, black ground pinch

Instructions

1. 1. Wash, peel, and dice the potatoes thoroughly. Bring the cubes to a boil in a pot of salted water and then cook for about 15 minutes over medium heat.
2. 2. Meanwhile, remove the greens from the carrots and set aside. Wash, peel, and quarter the carrots lengthwise. Warm the honey in a pan over medium heat and sauté the carrots in it for about 4 minutes. Then deglaze with broth and cook covered for about 15 minutes over low heat.
3. 3. Cut the sunflower seed bread into small cubes. Heat a pan without fat over medium heat and toast the bread, turning occasionally, for about 4 minutes. Set the croutons aside afterwards.
4. 4. Cut the shallot in half, peel, and cut into thin strips. Cut the lime in half and squeeze the juice from one half. Add both to the carrots.
5. 5. Drain the cooked potatoes and let them steam dry for a moment. Meanwhile, drain the beetroot, chop it finely, and mash it together with the potatoes, milk, and margarine in a pot. Season the beetroot mash with salt and pepper.
6. 6. Season the carrots with salt and pepper, then plate the glazed carrots together with the beetroot mash and croutons. Garnish with chopped greens and serve. Enjoy your meal!

Nutrition per serving

• kcal: 295
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 49 g