Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg carrot (s), peeled and quartered lengthways
- 125 g shallot (s), thinly sliced
- 2 tablespoon olive oil
- 1 ½ teaspoon cinnamon, ground
- 200 ml white wine
- 200 ml vegetable stock
- 1 tablespoon vinegar (wine vinegar)
- 100 g sultanas
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Heat the oil in a roasting pan, sauté the carrots and shallots for 2 minutes over a medium heat. Sprinkle with the cinnamon, add the wine, vegetable stock, vinegar and the sultanas. Season with salt and pepper. In the preheated oven on the 2nd shelf from the bottom in the closed roaster at 200 degrees stew for 35-40 minutes, stirring occasionally
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