Steamed Wild Garlic Carrots with Sesame Quinoa
Steamed wild garlic carrots are absolutely gluten‑free thanks to the mineral‑rich pseudocereal quinoa, making them ideal for those with celiac disease.
Ingredients
- 400 g small young carrots (12 small young carrots)
- 50 g wild garlic (1 bundle)
- 300 ml classic vegetable broth
- 100 g Quinoa
- 10 g sesame seeds (1 tbsp)
- Salt
- Pepper
- coarse Sea salt
- 100 g Yogurt (3.5% fat)
Instructions
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1.
Peel the carrots. Wash and dry the wild garlic, then trim it. Set aside a few small leaves for garnish.
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2.
Wrap each carrot with 2-3 wild garlic leaves and place them in a steamer basket.
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3.
Bring vegetable broth to a boil, stir in quinoa, and return to a boil. Simmer covered over low heat for about 25 minutes, stirring occasionally.
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4.
Meanwhile, fill a wide pot with 2–3 cm of water and bring it to a boil. Place the steamer basket with carrots into the pot. Steam the carrots over medium heat for about 15 minutes, covered.
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5.
In the meantime, briefly toast sesame seeds in a non‑stick pan. Transfer them to a mortar and crush lightly.
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6.
Add the toasted sesame to the quinoa, mix well, and season with salt and pepper. Arrange the steamed carrots on top of the quinoa, sprinkle with coarse sea salt, and garnish with the remaining wild garlic leaves. Serve with yogurt on the side.
