Mushroom Carrots in Sweet and Sour Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon oil for frying
- 2 medium onion (s), diced into small pieces
- 400 g carrot (s) (yellow beets), peeled and weihed
- 400 g mushrooms
- 1 teaspoon mustard B. sharp
- 1 teaspoon vegetable stock, grained
- 150 ml water
- Sweetener, to taste
Print Recipe
Pin Recipe Instructions
- Clean and slice the mushrooms. Cut the yellow beets into not too thin slices on the slicer. Whisk the mustard with the water, the granulated stock and the sweetener.
- In a pan that fits a lid, heat the oil and allow the onions to turn translucent. Then fill in the carrots, put the lid on and let the carrots cook for a few minutes.
- Stir the beets and add the mushrooms on top. Close the pan with the lid again and let everything rise for a few minutes. Mix everything vigorously and pour in the mustard mixture. Let the dish simmer on a low flame with the lid closed until you reach the desired cooking point.
- If this is too liquid for you, leave the pan open for a few minutes or, if you want more sauce because you want to eat a side dish with it, pour in water or broth.
- If you hand these vegetables as a side dish, 4 people will be satisfied with them. Personally, I usually eat the vegetables without pasta, rice, etc. For me, the result was good even without adding salt and pepper, etc. You are of course free to season to your own taste.
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