Carrot cream on Gourmet Pumpernickel


  • 1 pack of Mestemacher Gourmet Pumpernickel
  • 300 grams of carrots
  • 1 onion
  • 100 ml vegetable stock
  • 2 tbs. of Greek yoghurt
  • ½ tsp. curry powder
  • salt, pepper, chilli according to taste
  • chives for garnishing


  1. Peel the carrots and cut into slices. Dice the onion.
  2. Heat some olive oil in a pan and sauté the carrots and onion. Add the curry and deglaze with the vegetable stock.
  3. Simmer at low heat for about 10 minutes. Drain the stock, blend the carrots and place aside to cool.
  4. Stir the yoghurt into the carrots. Season with salt, pepper and chilli.
  5. Spread the carrot cream on the bread slices and garnish with chives.

Photo credits: Susanne Brauer