Creamy Carrot with Ginger

1. 1 Carrots≈ $1.50 per kg 165 g
2. 2 Brown sugar 35 g
3. 3 Fresh ginger≈ $8.00 per kg 3 g
4. 4 Butterpack 180 g ≈ $1.60 14 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 25 g
6. 6 Sunflower oil 14 ml
7. 7 Sugar 20 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the carrots¹ finely, then mix in sugar and grated ginger

2. Stir well and let sit for 15–30 minutes to draw out the juices

3. Sauté the carrots¹ in butter⁴ until softened

4. Transfer to ceramic baking dishes and top with sour⁵ cream

5. Bake at 350°F (180°C) until heated through