Carrot Salad with Pearl Onions and Coriander

Ingredients

• 800 g carrots
• 4 Garlic cloves
• 250 g pearl onions
• 1 bunch parsley
• 2 tbsp butter
• 100 ml Vegetable broth
• Salt
• Pepper
• white wine vinegar (to taste)

Instructions

1. 1.

   Peel the carrots and cut them into sticks. Trim the roots of the pearl onions slightly. Melt the butter in a pot and sauté the carrots and onions. Add the broth, cover, and steam over medium heat for 5 minutes; after 2-3 minutes add the sliced garlic. Wash, dry, shake off excess water, and roughly chop the parsley.

2. 2.

   When the vegetables are tender yet firm, remove from heat, stir in the parsley, season with vinegar, salt, and pepper, and let cool slightly. Plate the carrot salad on bowls and serve warm or cold as desired.