Celery, carrot and raisin pan

Ingredients for 4 servings:

• 1 bunch of celery
• 5 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 handful of raisins
• ½ orange(s), juice
• 2 tsp, heaped mustard, preferably fruity, e.g. fig mustard
• 300 ml cream
• 1 slice(s) ginger
• 2 cloves garlic
• 50 g butter
• salt and pepper
• curry powder
• possibly coriander and/or lemongrass

Instructions

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

Vegetables dipped in fruity-sweet-spicy sauce

Soak the raisins in a little water. Dice the onions and fry them in melted butter until golden brown. Add the finely chopped garlic. Add the celery, cut into thumb-thick pieces, and the thinly sliced ​​carrots, and fry briefly. Now add the cream, orange juice, finely chopped ginger, drained raisins, and mustard to the pan. Simmer everything for about 10 minutes. The celery and carrots should still have some bite. Season to taste with the spices and herbs. I like to serve this with rice.