Orange and Carrot Vegetables in Curry Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g carrot (s)
- 1 orange (s)
- 1 tablespoon rapeseed oil
- 1 teaspoon curry powder
- 250 ml vegetable stock
- 200 ml cream or herbal alternative
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The stated quantities of vegetable stock and cream are approximate. More vegetable stock may be needed. Add the cream as desired. I usually only use about 75 ml, then the carrots are not that powerful either.
- Peel the carrots and cut them diagonally into thin slices. Fillet the orange, making sure to collect the juice and also squeeze out the remains of the segments.
- Heat the oil in a saucepan, add the carrot slices to the hot oil and fry a little. After about three or four minutes, create some space on the bottom of the pot, pour the curry powder on the free area and stir, it must not burn. After about a minute, mix the carrot slices with the roasted curry and pour the orange juice from the filleting into the saucepan. Turn the stove down to half to three quarters of the heat. Then pour in the vegetable stock. Do not put the whole amount in the pot right away, just enough so that the carrots float slightly. When the broth has evaporated, add a little more. Season to taste with pepper and salt.
- When the carrots are sufficiently cooked and the vegetable broth has almost completely evaporated, pour in as much cream as you like and bring everything to the boil under observation and reduce a little. Finally, add the orange fillets to the carrots to warm up and fold in carefully.
- I served the carrots with fried Victoria bass fillet and basmati rice. They also taste very good as an accompaniment to poultry, meatballs, bratwurst, steak or schnitzel.
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