Summary

Ingredients

• 200 g carrot (s)
• 1 tablespoon olive oil
• 1 teaspoon, leveled sugar, brown
• 0.5 teaspoon ½ curry powder
• 150 ml orange juice
• 1 teaspoon white wine vinegar
• 0.5 teaspoon ½ cornstarch
• salt

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Instructions

1. Clean, peel and cut the carrots into sticks. Heat the oil in a saucepan and sweat the carrots in it. Sprinkle with sugar and curry and toast briefly. Deglaze with the orange juice and cook over a mild heat.
2. Finally, stir the cornstarch in the vinegar until smooth and bind the liquid with it. If necessary, season with a little salt.