Bulgur with Carrots and Yogurt Cream

Ingredients

• 400 g young carrots
• 2 shallots
• 1 tin saffron powder
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 300 g bulgur
• 400 ml Vegetable broth
• 300 g yogurt
• 1 tbsp Lemon Juice
• 2 Tbsp whipping cream
• 1 bunch chives

Instructions

1. 1.

   Peel the carrots and cut into sticks if desired. Peel and finely dice the shallots. Sauté carrots and shallots in oil, season with salt and pepper, cover and simmer for about 8 minutes. Add bulgur, pour in broth. Dissolve saffron in 1 tbsp hot water and stir in. Cover and let stand for about 20 minutes until bulgur is tender; adjust seasoning.

2. 2.

   Slice chives into ribbons and mix with yogurt, cream, and lemon juice. Season with salt and pepper and serve over the bulgur.