Carrot Stew with Spice Sprinkle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g carrot (s)
- 0.5 ½ onion (s)
- 1 teaspoon powdered sugar
- 100 g pasta (spahettini)
- 250 ml vegetable stock
- 1 ½ tablespoon tomato paste
- 0.5 ½ cup sweet cream
- 1 tablespoon butter
For the topping:
- 1 small clove garlic
- 0.5 teaspoon ½ sea salt, coarse
- 0.5 teaspoon ½ pepper, black, coarsely ground
- 1 tablespoon herbs (pizza herbs)
- 1 teaspoon thyme
- Basil, fresh
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into cubes. Peel the onion and cut into small cubes.
- Melt the butter in a saucepan and fry the diced carrots and onions until light brown. After 3 to 4 minutes, sprinkle with 1 teaspoon of powdered sugar, stir and fry for another 2 to 3 minutes. Pour in the vegetable stock, stir in the tomato paste, add the small spaghettini and simmer for about 10 minutes. The pasta should be firm to the bite, pay attention to the preparation time when adding the pasta. Just before serving, stir in the cream.
- For the sprinkle, chop the garlic clove very finely. With the mortar, crush the coarse sea salt, the coarsely ground pepper, the pizza herbs and the thyme and finally add the small garlic cubes.
- Arrange in large, deep plates, garnish with fresh basil if necessary and pour the spice sprinkle over them.
- The topping gives the dish its taste!
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