Carrot – basil – fillet pot

Ingredients for 2 servings:

• 500 g carrot(s)
• 1 liter vegetable broth
• 1 bunch of basil
• salt and pepper
• 150 ml cream
• 500 g pork fillet(s)
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Carrots with basil and pork fillet – ideal with pasta and light and summery

First, peel the carrots and cut into slices about 2 mm wide. Place them in a pot and cover with stock, bring to a boil and simmer for about 15 minutes. Meanwhile, sear the pork fillet on all sides in a little oil, then season with salt and pepper. Place the fillet in the oven (top/bottom heat) at 150°C for about 15 minutes; it should still be slightly pink. Do not drain the carrots! The stock forms the basis of the sauce. Season the carrot stock with salt, pepper and, if desired, a pinch of sugar. Pluck the basil leaves, wash them and cut into fine strips. Add the cream to the stock and bring to a boil. Add the basil and let it simmer briefly over low heat. Cut the fillet into slices, add to the carrots and let it simmer for a while. Serve with pasta or boiled potatoes.