Carrot and Mustard Pickles Vegetables

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 tablespoon butter
80 g onion (s) or shallots
500 g carrot (s)
150 g herkin (s) (mustard, from the jar), drained
50 ml vegetable stock, mild (e.g. instant)
2 tablespoon crème fraîche or sour cream
salt and pepper
Possibly grated horseradish or mustard, as desired
Dill or chervil, freshly chopped

Instructions

Peel and finely chop the onion. Wash the carrots, scrape off a little with a knife and cut lengthways into thin strips approx. 10 cm long. Cut the mustard pickles into small pieces.
Briefly sauté the onion cubes in hot butter, add the carrot strips and sauté briefly. Pour in the vegetable stock and stew for about 7-10 minutes so that the carrot strips are still firm to the bite. Add the mustard cucumber and crème fraîche or sour cream, season with salt and pepper and, if necessary, horseradish or mustard. Mix in freshly chopped herbs before serving.
Serve with fish with wild rice mixture or small jacket potatoes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.