Stewed carrots with basil and goat's cheese

Name: stewed carrots with basil and goat's cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 toe garlic; 3 bunch onion bag of 3 pieces; 15 g fresh basil; 700 g rainbow root mix bake at 350 g; 3 el traditional olive oil; 150 ml dry white wine; 2 el capers; 4 el black olives without pit pot of 240 g; 100 g soft goat cheese

Vegetarian French carrot stew with garlic, white wine, spring onion, black olives and soft goat's cheese.

Ingredients

Kitchen Stuff

1 peeler

Directions

Peel the carrots with a peeler and cut into 2 cm sloping pieces. Cut the spring onion into rings, the garlic fine and the basil coarse.
Heat the oil in a frying pan and stir-fry the carrots with the garlic 3 min. Add the wine.
Put the lid on the pan and simmer for 10 minutes until the carrots are al dente.
Add the spring onion, the drained olives and capers. Heat everything for another 2 minutes. Season with salt and pepper.
Sprinkle with the basil and the crumbled goat's cheese.