This is very tasty and cheap dish, it also creates a vegetarian gravy which goes well with other items in a meal. Personally I serve it with creamy garlic mash and over roast bangers!
Ingredients:
500g carrots peeled and roughly chunked (about 1cm lengths but no need to be precise)
2 x Italian herb stock cubes
1 teaspoon lemon olive oil
1 teaspoon coconut oil or regular vegetable oil/olive oil
1 teaspoon minced garlic
1/2 teaspoon garlic powder
1 teaspoon dried basil
2 teaspoons brown sugar
1 bay leaf
water
Method:
Peel and roughly chop carrots (about 1cm lengths)
Heat oil in a pan, the pan must have a lid
Add carrots and stir fry them, when they are beginning to change colour sprinkle the sugar over and continue to stir them until they begin to brown off.
Add minced garlic, teaspoon garlic powder, dried basil stir until the carrots are coated.
Crumble the stock cubes and sprinkle them over the carrots.
Add enough water to just cover and bring to a simmer.
Add the bay leaf.
Leave simmering until the carrots are soft.
Bring to the boil and reduce the liquid until it is a gravy consistency...
Serve with the rest of the food!
