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!
