2meduim-sizedcarrots peeled off the skinthen peeled the flesh
2tbspof chopped fresh or dried dill
Preheat oven to 350F/180℃
Peel carrots thinly discarding the original outer of the peel. I used a standard peeler for this. Once the carrot gets thinner it gets a bit harder to peel so I eat that bit! Steam the carrots for 5 minutes on a double boiler. Then add the carrots and all other ingredients in a bowl and mix well. Then add in a baking dish.
Bake in the oven for around 15 minutes. Let cool and transfer to a container. Keep refrigerated. Enjoy on a bagel with vegan cream cheese!
it’ll keep for up to a week in an airtight container in the fridge. Calories do not include the bagel and cream 'cheese'!