(Recipe from the blog UN HERVOR. For more information, visit the following link)

Marinate the bacon with the lemon juice and pepper (if possible one day before).

Cut the bacon in strips and cook over high-heat, stir and lower the temperature over medium heat. Peel the onions and slice them into half rings. If necessary, add a teaspoon olive oil. Then add the onions and stir fry.

Peel the carrots and cut into discs of no more than half a centimeter and add them to the pan.

Stir everything together so that it doesn’t stick to the pan and all the ingredients are well mixed.

Then add two teaspoons of Ametlla+ 1

Lightly toast a teaspoon of fennel seeds in a pan over high heat. A few minutes should be enough until the seeds crackle and pop. When ready, add them to the carrots. Add salt, cover and lower the heat. Continue to stir occasionally.

In case you prefer the vegetables al dente, they only will need 10 minutes to be ready. Otherwise leave them for a few more minutes if you rather eat them soft cooked.


(2 people)

  • 5 Small purple carrots
  • 2 Medium-sized onions
  • 2 Bacon strips
  • 1 Teaspoon fennel seeds
  • 2 Teaspoons of AMETLLA+ 1_COLOMA
  • 1 Teaspoon olive oil
  • 1 Lemon
  • ½ teaspoon pepper
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