Summary

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

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Instructions

1. 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.
2. 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.
3. Season everything with curry, salt and pepper. This goes well with mashed potatoes or rice. Also a delicious side dish for steak and schnitzel.