Summary

Ingredients

• 2 tablespoon ginger, peeled, very finely diced
• 1 tablespoon oil, neutral
• 500 g carrot (s)
• 250 ml orange juice, freshly squeezed with pulp
• 1 teaspoon sauce thickener
• 1 teaspoon, heaped chicken broth, grained
• 4 tablespoon water

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Instructions

1. Lightly fry the ginger in the heated oil. Peel the carrots, cut into bite-sized slices and add. Fry gently for 5 minutes, then deglaze with the water. Cover the pot with a tightly fitting lid and steam the vegetables over a low heat for 10 minutes.
2. Stir the sauce thickener into the orange juice and add the juice to the carrots. Sprinkle the instant powder on top, stir everything and bring to the boil briefly. When the sauce is thickened, serve.
3. The vegetables go well with chicken breasts with rice.