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Fiery carrot and leek pan

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 2 stalk(s) leeks
  • 40 g butter
  • ¼ liter white wine
  • Salt and pepper, white
  • 500 g minced beef
  • ½ tsp Worcestershire sauce
  • ½ bunch parsley
  • 1 chili pepper(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel, wash, and slice the carrots. Trim, wash, and drain the leeks, then slice them into 1 cm wide rings. Heat half of the butter in a pan. Sauté the carrots and the sliced ​​chili pepper for 5 minutes. Add 1/8 l white wine. Remove the carrots and chili peppers from the pan. Add a little more butter to the pan, if desired, and fry the ground beef until crumbly. Once the ground beef is lightly browned, deglaze with the remaining white wine and season with salt and pepper. Add the carrots and leeks and bring back to a boil briefly. Season with Worcestershire sauce and serve sprinkled with parsley.

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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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