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.