Carrot & Almond Stew

Ingredients:

• 3 medium carrots, cut into thin slices

• 2 medium parsnips, cut into thin slices

• 1 tbsp butter or olive oil

• 1/2 cup Persian plums or prunes

• 1/4 cup slivered almonds

• 1 pouch of Exotic Bazaar’s Turkish Style Meatballs meal base

Instructions:

1. Sauté the Veggies:
   Heat butter or olive oil in a medium-sized pot over medium heat. Add the sliced carrots and parsnips. Sauté for about 5-7 minutes, stirring occasionally, until the veggies start to soften and develop a slight golden colour.

2. Add the Sauce:
   Pour in the Turkish Style Meatballs meal base. Stir well to coat the carrots and parsnips, ensuring all the flavours are evenly distributed.

3. Simmer and Sweeten:
   Add the Persian plums (or prunes) to the pot. These bring a touch of natural sweetness to balance the savoury spices. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes or until the veggies are tender.

4. Toast the Almonds:
   While the stew simmers, toast the slivered almonds in a dry pan over low heat. Stir frequently until they are golden and fragrant. Set aside.

5. Serve and Garnish:
   Once the stew is ready, plate it up and sprinkle the toasted almonds on top for a delicious crunch.

Serving Suggestions:

• Serve the stew with fluffy rice, warm pita bread, or couscous to soak up the rich sauce.

• Add a dollop of Greek yoghurt for extra creaminess.

• Pair with grilled chicken or lamb for a heartier meal.