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You dream of having pink buttocks and shiny, sharp eyes: eat carrots!

CARROTS FOR TWO

500g carrots
olive oil and butter
2 shallots
1 small onion
1 garlic glove
parsley
1 or 2 spoons of sour cream (crème fraiche) or soja-cream
1 thyme branch
1 bay leaf
salt and pepper

Peel the carrots and cut them into little rounds. Slice the shallots into little pieces, cut the onion into 2 pieces. Put olive oil and butter into a pan. Let the onions and shallots get golden. Then add the carrots, the garlic in small pieces, the thyme, the bay leaf, one branch of parsley. Add salt and pepper. Add half a cup of water and let boil. Then cover and stir on little flame for at least 20 minutes. Put the green plants out of the pan. Add crème fraiche. When the sauce starts boiling, stop the fire. Put some chopped parsley on the carrots.
Eat them all.