Creamy Carrot Casserole

We all know that carrots are good for you, with their carotene, vitamin A and antioxidants that work wonders for your body. But some times it can be difficult to find exciting ways to eat them. This dish is a celebration of carrots, and it actually tastes pretty good too.

Serves 2

1 tablespoon olive oil

1 large onion

1 clove garlic

1 pinch herbal salt

2 medium carrots

1 large leek

1 large broccoli

1 orange pepper

600ml carrot juice

fresh thyme

fresh chives

50ml double cream

Chop the onion, heat the olive oil in a pan and add the onion. Sauté until the onion is soft, then chop the garlic and add this to the onion. Add a pinch of herbal salt, and sauté for a few more minutes. Chop the rest of the vegetables and add these to the pan. Leave the vegetables got get warm, while stirring, and then add the carrot juice and thyme.

Let the casserole simmer for about 20 minutes until all the vegetables are soft but not overcooked.

If you are serving with rice, cook this according to the instructions on the packet.

Add the cream immediately before you serve the casserole. Let the casserole get warm again, but do not let it boil, as the cream will split. Sprinkle some chopped chives over the casserole when serving it.