Celery, Carrot and Raisin Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch celery
- 5 medium carrot (s)
- 1 medium onion (s)
- 1 handful raisins
- 0.5 ½ orange (s), including the juice
- 2 teaspoons, heaped mustard, like a fruity note z. B fig mustard
- 300 ml cream
- 1 slice ginger
- 2 cloves garlic
- 50 g butter
- salt and pepper
- Curry powder
- possibly coriander and / or lemongrass
Print Recipe
Pin Recipe Instructions
- Soak the raisins in a little water. Dice the onions and fry them in the melted butter until golden brown. Add the finely chopped garlic. Add the celery cut into pieces as thick as a thumb and the thinly sliced carrots and fry briefly. Now add the cream, the juice of the orange, the finely chopped ginger, the drained raisins and the mustard to the pan. Let everything simmer for about 10 minutes. The celery and carrots should still have bite. Season with the spices and herbs.
- I like to serve with rice.
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