Ingredients :
Carrots - 500 gr.
Ghee oil - 1 tbsp.
Coconut oil - 1 tbsp.
Grated ginger - 1 tsp.
Pineapple - 1/4 tsp.
Nutmeg - 1/2 tsp.
Almonds - 1/3 tbsp.
Parsley - a couple of sprigs
Soak almonds overnight, rinse, thinly slice or chop. Slice carrots into elongated slices.
In a saucepan, heat the butter over medium heat until melted, then add the coconut oil along with the ginger, stirring for 30 seconds. Then add carrots and cook over medium heat for 5 minutes, stirring. Purée the pineapple with a little water and nutmeg, then add to the carrots. Bring to a boil and simmer for another five minutes. Serve warm with a sprinkle of almonds and parsley.
Have a nice meal!
