I have cooked this dish several times in a short time. Because it tastes so good. And second, because of this rich smell. Like you're standing on a fruit plantation by the sea. A mixture of rough salty air and fruity softness.

30th May 2018

Pâte de Carotte

200g shrimps
500g carrots
100g tomatoes
50g walnuts



Rinse the prawns under cold water and dab dry.

Heat the olive oil in a large coated pan and fry the prawns on both sides.

Clean and wash the carrots and cut them into thin strips with a vegetable peeler - similar to ribbon noodles - and add them to the prawns. Fry over medium heat for about 10 minutes.

Wash and quarter the tomatoes. Coarsely chop the walnuts, add them to the pan with the tomatoes and fry for another 5 minutes.

Arrange the food on a plate and season with pepper and oregano.



In carrots, the carotene content is particularly outstanding, to which the carrots owe their typical colour. Of all vegetables, carrots contain the most carotene, important for your vision, especially night vision, but also the immune system and cell growth. Carrots are also very healthy in terms of other vitamins and minerals. For example, cartots contain some vitamins of the b group, especially vitamins B6, B1 and B2, vitamin C and vitamin E. Carrots are also rich in various minerals such as potassium, phosphorus, calcium, magnesium, iron and zinc. Carrots are extremly low in calories and are therefore one of the healthiest vegetables. When preparing carrots, it is important to add a little fat to the dish, because the healthy carotene contained in carrots is fatoluble. Thus, it can better absorbed by the body.



You can keep the 2nd portion for the following day in the fridge and eat it as a salad with lunch. Remove from the fridge 30 minutes before consumption, as pre-cooked foods in the fridge will lose their taste slightly. If you prefer warm food, you can heat the carrot pasta with a dash of olive oil in the pan.



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