Carrot Bulgur

Carrot Bulgur

For when you need some vegetables with carbs real quick.

Carrot Bulgur

Adapted from Eat by Nigel Slater


500 g carrots, coarsely diced
1 l vegetable stock or water
200 g bulgur
1 Tbsp mustard (grain or plain)
salt and pepper


Bring the stock to a boil and cook the carrots until tender. Purée with an immersion blender. Add the bulgur and simmer on low heat for about 10-15 minutes until the bulgur is tender. Add the mustard amd salt and pepper to taste and serve.

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