Carrot pan with ginger

Ingredients for 2 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 piece(s) ginger, thumb-sized
• 500 g carrot(s)
• 3 stalk(s) leeks
• 40 g butter
• 250 g minced beef
• 250 ml white wine or strong vegetable broth
• salt and pepper
• 1 tsp Worcestershire sauce
• 125 ml cream
• ½ bunch parsley
• possibly ginger powder if needed
• possibly garlic powder if needed
• possibly onion powder if needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Finely dice the onion, garlic, and ginger. Peel and wash the carrots, and cut into 2 cm long sticks. Peel and wash the leek, and cut into 1/2 cm thick rings. Melt half of the butter in a pan. Let the onions become translucent, then add the carrots and sauté for about 3 minutes. Add the white wine (or vegetable stock), leek rings, and ginger, and simmer for 15-25 minutes (until the desired degree of doneness). Melt the remaining butter in another pan. Brown the ground beef for about 5 minutes, season with salt and pepper. Add to the vegetables. Season generously with Worcestershire sauce, salt, and pepper (if desired, add more onion, garlic, or ginger powder). Stir in the cream and parsley. Mashed potatoes go perfectly with this.