This is a fairly versatile recipe - you can use it to cook any of your favorite vegetables in a spicy carrot sauce. The dish can be served hot and cold as a side dish or as a snack.
It is necessary
- For two servings:
- - 100 g of zucchini, broccoli, cauliflower;
- - 100 ml of fresh carrot juice;
- - 50 ml cream 25% fat;
- - 2 tbsp. tablespoons of lemon juice;
- - 1 tbsp. a spoonful of grated parmesan;
- - 1 stick of cinnamon;
- - 1 star anise star;
- - salt, black pepper, herbs.
Instructions
Step 1
Wash one large carrot, peel it, cut it into slices and juice it with a juicer. Pour the resulting juice into a deep frying pan or saucepan, add an anise star and a cinnamon stick. Add salt and black pepper to your taste. Squeeze out fresh lemon juice. Simmer over low heat for 10 minutes.
Step 2
Add 25% cream, grated Parmesan cheese to a saucepan / skillet, mix thoroughly.
Step 3
Next, grab any vegetables like cauliflower, broccoli, and zucchini. Cut the zucchini into slices, disassemble the cabbage into inflorescences. You can also add bell peppers, Brussels sprouts.
Step 4
Dip the prepared vegetables in boiling water for a couple of minutes, then discard them in a colander and mix with spicy carrot sauce. Heat vegetables with sauce over low heat for 2 minutes.
Step 5
Ready vegetables in a spicy carrot sauce can be served immediately or you can wait until they cool down - it will be equally tasty. Sprinkle chopped fresh herbs over the dish before serving.
