Carrot Vegetables with Saffron

For the carrot vegetables, peel the onions, halve and cut lengthwise into narrow strips, press the garlic clove through a press.

Peel the carrots (organic is best) and grate coarsely. Heat olive oil in a large frying pan. Saute onions, garlic and carrots until translucent.

Fold in 1 capsule saffron powder (0.1 g). Season with salt, pepper and 1 tsp lime juice and cool a little.

Chop the leaves of flat-leaf parsley. Fold into the carrot vegetables together with cream yogurt, season to taste.

Serve with roasted lamb fillets.

Preparation Tip:

The higher the fat content in the yogurt, the more aromatic and creamy the carrot vegetables taste.

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