Warm Carrot Salad with Brynza

Brined cheese adds protein and calcium, while carrots provide fiber and natural sweetness. Brief blanching and quick pan-cooking keep the carrots juicy, with a savory contrast from cheese, lemon, and spices.
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Servings: 3 (1 serving ≈ 299 gram)
Digestion time: 4 hour
Complete protein: ✔

Recalculate the sweetener. (Stevia)
Carrot, Lemon, Olive oil, Stevia, Parsley, Garlic, Cumin, Table salt, Black pepper, Chili pepper, Brynza, Sesame
Slice: 10 min. To boil: 3 min. Fry: 5 min. Mix: 2 min. Heat on the stove: 1 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

For the salad

Peel the carrots (600 g) and cut them into batons. Blanch them in boiling water for 3 minutes, then drain and pat dry. Finely chop the parsley (30 g) and grate the garlic (5 g). Heat the olive oil (40 g), add the carrots and stevia (35 g), and sauté for 5 minutes, stirring constantly. Add the garlic, chili pepper (to taste), the juice of half a lemon (65 g), cumin (1 g), table salt (to taste), and black pepper (to taste); stir.

For serving

Serve the salad warm with brynza (120 g), sesame (to taste), and parsley.


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Keto, LCHF: Recipes, Rules, Description $$$
Odessa