Fast and healthy
- Carrot - 2
- Zucchini - 2-3 tender
- Garlic - 1 clove of
- Lemon Juice - V
- Flour - 2 tbs
- Sour Cream - 2.5 dl (8.5 oz)
- Dill -
- Salt -
- Black Pepper -
- Butter -
- Olive Oil -
Grate the carrots and zucchini using a grater with large holes.
Squeeze the garlic and fry in a little bit of fat or olive oil. Add the carrots and stir for a few minutes, then add the zucchini as well. Season with salt and pepper, and simmer until tender under cover.
Stir in the sour cream until smooth flour.
When the vegetables are softened, add water and cook until ready. Serve with the chopped dill and sour cream
Also known as: Carrot Stew, Carrot And Vegetable Stew With Zucchini, Carrots And Sour Cream Stew
Remember: It is always better to use fresh organic ingredients when cooking! Avoid processed foods and canned fruits or vegetables. Cooking starts with a visit to a local market!Print this page