Carrot Vegetables with Onions

Remove the skin from the onions and cut them lengthwise into thin slices. Brush the carrots clean under running water and cut lengthwise into thin strips 5-6 cm long. Coarsely crush the coriander in a mortar or with a pasta walker and fry briefly in a frying pan without fat. Add the oil and sauté the onions for 1-2 minutes. Stir in the carrots, the grained ruehe and the water. Cook the vegetables for 12-15 minutes until just al dente. If necessary, add a little more water.

In the meantime, cut the apples into quarters, core them and cut them into slices.

Mix the apples and thyme with the vegetables. Cook for 3-5 minutes at low temperature. The apples must not fall apart. Stir in the butter and the juice of one lemon. Season the vegetables with salt and sprinkle with parsley.

Serve with buckwheat with chopped, roasted hazelnuts or mashed potatoes.

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