In addition to the well-known benefits that carrots have for vision, these orange rascals also bring many other health benefits! All the more reason to make this Mexican carrot stew.
With the handy vegetable hack we show you how to stew carrots. And then you can transform them into a tasty Mexican dish in no time!
Read also: ‘Did you know this about carrots?‘
Ingredients
For 4 people
For the Mexican carrot stew
- 1x vegetable hack carrot (see below)
- 800 g canned diced tomatoes
- 400 g black beans, canned
- 300 g brown rice
- 150 g canned corn
- 125 g sour cream
- 15 g flat-leaf parsley
- 2 tsp Mexican spice mix
For the vegetable hack carrot
- 2 packs (600 g) AH Scraped Carrots
- 150 ml vegetable stock
- 2 tbsp sunflower oil
Preparation method
For the vegetable hack carrot
- Heat sunflower oil in a heavy-bottomed pan and add the scraped carrots. Stir-fry the carrots for 5 minutes on high heat.
- Add the vegetable stock to the pan, lower the temperature to medium-high and let the carrots simmer for another 10 minutes.
For the Mexican carrot stew
- Add the diced tomatoes, black beans, corn and Mexican spice mix to the pan with the stewed carrots of the vegetable hack carrot, stir well and let it simmer for 5 minutes on a low temperature.
- Cook the brown rice according to the instructions on the package and finely chop the parsley.
- Serve the brown rice with the Mexican carrot stew, sour cream and parsley.
Recipe and image:The Hip Vegetarian
