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Carrot Vegetables from Pan

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Carrot Vegetables from Pan

The perfect carrot vegetables from pan recipe with a picture and simple step-by-step instructions.

  • 800 g Carrots / Carrots
  • 3 piece Shallots
  • 2 piece Cloves of garlic fresh
  • 1 cm Fresh ginger
  • 1 Tl Sugar
  • 2 piece Fresh mandarins
  • 1 tbsp Oil
  • Pepper from the grinder
  • Seasoned Salt
  1. Peel the carrots and finely slice them.
  2. Peel shallots, garlic and ginger and cut into very fine slices.
  3. Squeeze the mandarins, the pulp is welcome.
  4. Sauté the slices of garlic, shallots and ginger in neutral oil with sugar over medium heat.
  5. When the shallots are translucent, add the carrots and stir-fry briefly.
  6. Deglaze with the tangerine juice, put the lid on.
  7. When the desired consistency is reached, season with salt and pepper.
Dinner
European
carrot vegetables from pan

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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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