Summary

Ingredients

• 1 large onion (s), finely chopped
• 1 clove (s) garlic, pressed
• 600 g carrot (s), cleaned, chopped
• 0.5 dl ½ vegetable stock
• 2 teaspoons mustard, mild
• 2 tablespoon vinegar (white wine vinegar)
• 1 bunch chives
• a little salt and pepper
• 1 tablespoon butter, for frying

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Instructions

1. Let the butter get warm in a pan and steam the onion and garlic clove in it until they are translucent. Then add the carrots and steam openly for about 3 minutes. Now pour in the vegetable stock, bring to the boil, reduce the heat and simmer uncovered for approx. 20 minutes. Let cool in a bowl.
2. Save the liquid for the sauce.
3. For the sauce, mix the mustard, the steaming liquid and the white wine vinegar together and add to the carrots. Finely chop the chives and add. Season to taste with salt and pepper.