Celery – Carrots – Vegetables

Ingredients for 4 servings:

• 1 celeriac
• 300 g carrot(s)
• 1 onion(s)
• 1 tbsp butter
• 1 tbsp sugar or honey
• 1 tbsp balsamic vinegar
• 50 ml red wine
• ½ bunch parsley
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with balsamic vinegar and red wine – also for celery haters

Peel the celery and carrots and cut into small cubes, each about 1 cm long. Peel the onion and slice it into wedges. Melt the butter in a saucepan, add the sugar or honey, and let it caramelize slightly, then add the vegetables. Briefly roast everything, then deglaze with balsamic vinegar and red wine. Cover and simmer over medium heat until the vegetables are soft but still have a bite. If too much liquid forms, slightly open the lid. Wash and chop the parsley. Season the vegetables with salt and pepper, stir in the parsley, and serve. It goes very well as a side dish with pan-fried dishes or meatballs and is also delicious for people who don’t usually like celeriac.