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Carrot Perkelt

The recipe is ideal for slender-line watchers, but also for those who like to exchange a roll with spread for a similarly economical but healthier treat.

Amount: 1 portion


  • 5–10 carrots (just prepare a pile in proportion to your hunger) 
  • solid cheese (Eidam, Gouda, Cheddar) 
  • soy sauce to taste 
  • salt 
  • pepper 
  • 1 onion 
  • olive oil
  • cup of water


Heat olive oil in a pan and leave the onion, cut into moons, just before it becomes golden. Add sliced carrots. Fry everything for a while, then pour 1–2 tablespoons of soy sauce and some water, add a little pepper and put a lid on the pan and let it stew. We keep an eye on the water for evaporation or refill the water/soy sauce. Let the carrots soften completely, add salt at the end. Attention! Don’t forget, soy sauce is salty enough! Then we just grate the cheese and we can serve.

Bon appetit from Karolína from Sutnarka!

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