Summary

Ingredients

• 6 medium carrot (s) or yellow turnips
• 2 m. Apples, sour taste
• 1 small onion (s)
• 1 teaspoon oil
• 1 teaspoon butter
• 100 ml vegetable stock
• 0.5 ½ lemon (n)
• 1 pinch (s) salt
• Pinch (s) white pepper
• Pinch cayenne pepper
• 1 teaspoon honey
• 1 dash calvados, if you like
• 100 ml white wine or apple juice
• 1 piece (s) ginger root, small, freshly grated
• cornstarch
• sour cream
• herbs, fresh

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Instructions

1. Let the butter-oil mixture melt in the pan, add the diced onion, let it become translucent and add the diced carrots.
2. Caramelize the carrots with the honey and fill up with the vegetable stock. Steam lightly for about 10 minutes with the lid on.
3. Add the apple cubes drizzled with lemon juice and cook briefly. The apples should still be firm to the bite, but not overcooked.
4. Add the white wine or some apple juice or vegetable broth and season with salt, pepper and a pinch of cayenne pepper, possibly sugar, a little grated ginger and lemon juice. Add the calvados.
5. If desired, bind with a little potato starch mixed in 1 tablespoon sour cream. But that`s a matter of taste.
6. Be sure to sprinkle with fresh herbs: dill with fish or chives and parsley with meat.
7. At WW:
8. Fat points 2
9. White wine 1 p
10. Calvados 1 P total per serving 2 P
11. My dishes are designed for a low-fat kitchen. The further addition of butter and oil and wine is possible at any time according to your own taste.