Carrots and leek vegetables with oranges

Ingredients for 4 servings:

• 2 tbsp Clarified butter (ghee)
• 450 g carrot(s)
• 220 g leek
• 2 oranges
• 2 tbsp tomato ketchup
• 1 tbsp sugar, brown (or beetroot sugar)
• 2 tbsp soy sauce, light
• 100 g peanuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty – fruity vegetables

Chop the peanuts. Peel the carrots and cut into small cubes. Trim the tough, dark leaves from the leek, slice them lengthwise, wash them, and slice them into thin rings. Peel the oranges and cut them into pieces. Roast the peanuts in a wok with 1 tablespoon of clarified butter. Be careful they don’t get too brown, which can happen quickly. Remove from the wok and set aside. Fry the carrots with the second tablespoon of clarified butter and simmer for 5 minutes. Then add the leek and simmer for another 5 minutes. In the meantime, mix together the ketchup, sugar or beetroot syrup, and soy sauce (dark sauce works if you don’t have light sauce). Add the orange pieces to the vegetables and sauté briefly, stirring carefully. Add the prepared seasoning sauce and stir well. If the mixture is still too dry, add half a cup of water and simmer covered over low heat until the carrots are tender but still firm to the bite. Sprinkle the vegetables on the plate with the roasted peanuts. (I imagine it would also be delicious with roasted sunflower seeds or other nuts.) This dish goes well with boiled potatoes and meatballs, but it also goes well with pasta.