Ingredients

• 130 g de Polenta
• 300 carrots
• 2g Ras el hanout
• 1 garlic clove
• 5 parsley branches
• 300ml water
• 100 ml light cooking cream
• Salt & Pepper
• 1 tbs olive oil
• Flaked Almonds

Prep

• Boil 300ml of water in a pan and add the vegetable stock powder
• Peel the carrots and cut them into think slices
• Finely chop the parsley and dry roast the flaked almonds in a small pan.

CARROTS

• Heat olive oil in a pan and cook the carrots for 2 minutes with the garlic, ras el hanout, salt and pepper. Add a glass of water (~200ml), cover with a lid and cook for 10minutes on medium heat.