Ginger-Chili Carrots

Ingredients

• 400 g carrots (4 carrots)
• 8 g ginger (1 piece)
• 1 Garlic clove
• 1 red chili pepper
• 1 sprig rosemary
• 1 Organic Orange
• 1 tbsp Olive Oil
• Salt
• Pepper
• 1 tbsp light balsamic vinegar
• 0.5 bunch Parsley
• 60 g Camembert (30% fat)
• 60 g small Harzer cheese (2 small pieces)

Instructions

1. 1.

   Wash, peel, and quarter carrots lengthwise.

2. 2.

   Peel ginger and garlic. Halve the chili pepper, remove seeds, wash, and finely chop all together.

3. 3.

   Rinse rosemary, shake dry, pluck needles and chop.

4. 4.

   Rinse orange hot and grate about 1 tsp of zest. Cut orange in half and squeeze juice.

5. 5.

   Heat oil in a non-stick pan. Sauté garlic, ginger, chili, and rosemary for about 1 minute while stirring.

6. 6.

   Add carrots with orange juice and zest, cook over medium heat, stirring frequently, until al dente in about 10 minutes. Season with salt, pepper, and balsamic vinegar.

7. 7.

   Wash parsley, shake dry, pluck leaves and chop.

8. 8.

   Slice Camembert and Harzer cheese into rounds and arrange decoratively on plates. Add carrots, sprinkle with parsley, and serve.