Shallots in Curry-raisin-pepper Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g shallot (s)
- 60 g cream or Cremefine for cookin
- 50 g cream cheese, natural
- 20 g raisins
- 150 ml vegetable stock
- 5 g clarified butter
- Dose ½ teaspoon curry, approx. To taste
- 1 teaspoon pepper berries, pink
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the shallots and fry them in 5 g clarified butter for 5 minutes. Pour in the vegetable stock and cook the shallots in it for 3 minutes without a lid.
- Now stir the cream and cream cheese into the broth, add the raisins and pepper berries and simmer for another 3 minutes. If the sauce has boiled down too much, you can add a little more stock or cream.
- Season everything with curry, salt and pepper. This goes well with mashed potatoes or rice. Also a delicious side dish for steak and schnitzel.
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