Carrot and mustard pickle vegetables

Ingredients for 4 servings:

• 1 tbsp butter
• 80 g onion(s) or shallots
• 500 g carrot(s)
• 150 g gherkins (mustard, from the jar), drained
• 50 ml vegetable broth, mild (e.g. instant)
• 2 tbsp crème fraîche or sour cream
• salt and pepper
• possibly horseradish, grated, or mustard, as desired
• Dill or chervil, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Goes especially well with fish!

Peel and finely chop the onion. Wash the carrots, scraping off some of the excess with a knife if necessary, and cut lengthwise into thin, approximately 10 cm strips. Cut the gherkins into small pieces. Briefly sauté the diced onion in hot butter, add the carrot strips and sauté briefly. Pour in the vegetable stock and sauté for approximately 7-10 minutes, until the carrot strips are still firm to the bite. Add the gherkin and crème fraîche or sour cream, season with salt and pepper, and horseradish or mustard, if desired. Stir in freshly chopped herbs before serving. Serve with fish with wild rice mixture or small boiled potatoes.