Möhrengemüse with Curry and parsley

A delicious side dish of vegetables from a bunch of carrots, the thematic is by the way much flavour than normal carrots. Carrots vegetables goes very well with pan-fried Steaks, potatoes, fish or as a vegetarian option and a light herb sauce.


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How do You explain, actually, the carrot? Carrot or carrot? Or still quite different? I grew up neither with the one nor with the other term. In my native southern Germany have we used Yellow beets said. I don't know, however, whether you are doing it too? I would have to ask my Family. We probably have all been re-educated by the supermarket and co. are already creeping up and we have the market-relevant terms.

Möhrengemüse mit Curry und Petersilie - www.emmikochteinfach.de

Anyway, today, I say carrot. And in this Supplement form, it is wonderfully different. The spiciness of the Curry blends in incredibly well with the Sweetness of the carrots. This is a great combo.

 

Möhrengemüse mit Curry und Petersilie - www.emmikochteinfach.de

Carrots with Curry and parsley

5 from 1 review
Recipe print
PREPARATION10 minutes
PREPARATION10 minutes
TOTAL TIME20 minutes
SERVINGS4 people

INGREDIENTS

  • 1 Confederation of fresh carrots with Green - approx. 500g
  • 25 g Butter
  • 1 TSP of sugar - heaped
  • 1 TSP Curry powder
  • 1 TBSP lemon juice
  • 3 TBSP water
  • Sea salt
  • Pepper - from the mill
  • fresh parsley - to Garnish

INSTRUCTIONS

  • Carrots from the Green free, wash, peel and diagonally into approximately 5 mm thick slices.
  • Melt the Butter in a nonstick frying pan. The carrots and about 5 Min. sauté with the sugar and sprinkle over medium heat for about 3 Min to caramelize.
  • Everything with the Curry powder, salt and pepper. With lemon juice and water to deglaze. In the closed pot and lower heat to the liquid, bring to a boil. The carrots should still be slightly crisp.
  • Variation: If you like, You can you still with toasted pine nuts garnish.

WHAT DO YOU MEAN?

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Möhrengemüse with Curry and parsley