For the carrot-gooseberry vegetables, heat oil and sauté finely diced onion, switch to half heat. Peel carrots and cut lengthwise into 1 cm slices, then into strips and finally into 1x1x1 cm cubes.
Add the cubes to the onion, let them brown a bit, add water and sour cream and season. Simmer for about 5 – 10 minutes, depending on how crunchy you want the carrots.
Just before serving, wash and finely chop the goutweed and mix into the carrot vegetables.