in Recipes

Carrot vegetables with celery

updated

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Ingredients for 2 servings:

  • 400 g carrot(s)
  • 2 stalk(s) Celery
  • 1 shallot(s)
  • 2 tbsp oil
  • e.g. cumin
  • e.g. coriander seeds
  • e.g. turmeric
  • 100 ml vegetable stock
  • 1 organic lemon(s), zest and juice
  • n. B. Salt and pepper, from the mill
  • e.g. basil or parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple and vegan

Peel and finely dice the shallot. Wash, trim, and thinly slice the carrots and celery. Heat the oil in a saucepan and sauté the shallot. Add the vegetables, turmeric, cumin, and coriander, and sauté briefly while stirring. Add the vegetable stock and cook for about 15 minutes, until slightly tender. Season the vegetables with salt, pepper, lemon zest, and lemon juice. Tear the basil or chop the parsley and fold in to serve. The quark rolls from my profile go well with this dish. https://www.chefkoch.de/rezepte/2061831333461857/Rikes-Quarkbroetchen.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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