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Curry – Carrots

updated

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Ingredients for 3 servings:

  • 800 g carrot(s)
  • 1 tbsp rapeseed oil
  • 1 tsp curry powder
  • 100 ml vegetable stock
  • herbal salt
  • cream

Instructions

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

Peel the carrots and slice them thinly. Heat the oil in a pan. Add the carrots to the pan and sauté for a few minutes. Then pour in a little vegetable stock. If the stock has evaporated, add a little more at a time. Cook the carrots until al dente. Finally, season the carrots with curry and herb salt and add a little cream.

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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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