Carrots – broccoli – vegetables in orange juice

Ingredients for 4 servings:

• 500 g carrot(s), small, peeled and quartered lengthwise
• 500 g broccoli, cut into bite-sized pieces
• 200 ml vegetable stock
• 1 shallot(s), finely chopped
• 2 tbsp olive oil
• 1 orange(s), untreated, including juice and zest
• salt and pepper
• fresh basil, if desired, for sprinkling

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes well with winter meat dishes

Cook the vegetables in the boiling broth until al dente (approx. 5-10 minutes, depending on their size). Sauté the shallot in hot olive oil until translucent. Add the orange zest and deglaze with the juice. Season with salt and coarsely ground pepper. Add the drained vegetables and mix well. Serve on a platter. Drizzle with a little more olive oil, if desired, and garnish with basil leaves, depending on the season. These vegetables pair particularly well with heavier winter meat dishes such as brasato, beef en daube, duck, etc.