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Carrot vegetables in orange sauce

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Ingredients for 3 servings:

  • 2 tbsp ginger, peeled, very finely diced
  • 1 tbsp oil, neutral
  • 500 g carrot(s)
  • 250 ml orange juice, freshly squeezed with pulp
  • 1 tsp sauce thickener
  • 1 tsp, heaped chicken broth, granulated
  • 4 tbsp water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in Thusnelda’s style

Lightly fry the ginger in the heated oil. Peel the carrots, cut them diagonally into bite-sized slices, and add them. Fry gently for 5 minutes, then deglaze with the water. Cover the pot with a tight-fitting lid and simmer the vegetables over low heat for 10 minutes. Stir the sauce thickener into the orange juice and add the juice to the carrots. Sprinkle the instant powder over the sauce, stir everything together, and bring to a boil briefly. When the sauce has thickened, serve. The vegetables go well with chicken breast and rice.

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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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