in Recipes

Carrot and leek pan

updated

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Ingredients for 2 servings:

  • 4 carrots
  • 2 stalk(s) leeks
  • Salt
  • 5 g sugar
  • 5 g vanilla sugar
  • 2 slices of ginger
  • 20 g Clarified butter or butter
  • 1 onion(s)
  • n. B. vegetable stock

Instructions

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

Peel the carrots and cut into 2 mm wide strips. Halve the leek and then cut into strips. Finely dice the onion. Heat the fat and sauté the onion until translucent. Then add the carrots, ginger, and leek and sauté. Deglaze with the vegetable stock and season with salt, sugar, and vanilla sugar.

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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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