Summary

Ingredients

• 500 g turnip (s), weihed cleaned
• 300 g carrot (s), cleaned and weihed
• 2 large onions
• 1 tablespoon, smeared paprika pulp, mild
• 1 tablespoon, leveled tomato paste
• 1 teaspoon, leveled curry paste, red
• 500 ml vegetable broth or meat broth, unsalted
• 50 ml soy sauce
• 1 tablespoon, leveled smoked salt, natural
• 0.5 teaspoon ½ pepper, white, finely ground
• 1 tablespoon, heaped parsley leaves, fresh, chopped
• 1 tablespoon, heaped celery leaves, fresh, chopped
• some clarified butter for frying

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Instructions

1. Wash the leaves, shake dry, pluck from the coarse stems and chop finely. Now peel and clean the vegetables and cut them into small cubes. Also clean the onions and chop them into small pieces.
2. Now, stirring occasionally with the clarified butter, sauté the vegetables in a roasting pan over medium heat and caramelize. After about 5 minutes add the onions. A light roast set can form, which is repeatedly loosened with the wooden spoon.
3. After a further 5 minutes, stir in the curry paste, tomato paste and paprika pulp and continue to loosen the roast occasionally. When everything is evenly seared, deglaze with the stock and soy sauce.
4. Now season with the smoked salt and pepper, stir again and loosen the mixture. In the closed roaster at a low temperature, simmer the vegetables for another 40 minutes. Finally stir in the weighed leaves before serving the braised vegetables.
5. Due to the larger amount of onions, the mass is nice and creamy and doesn`t need to be bound. These braised vegetables go well with meat dishes of all kinds.