Creamed carrots with minced beef

Ingredients for 2 servings:

• 1,000 g carrot(s), medium-sized, organic
• 300 g minced beef
• 1 m.-sized onion(s)
• 50 g herb butter
• 1 cup whipped cream or Cremefine
• 1 cup crème fraîche
• 2 tsp vegetable broth, instant
• 2 tsp curry powder
• a few stalks of parsley
• e.g. salt and pepper
• e.g. sunflower oil or margarine
• e.g. water, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simple, hearty and very tasty

Peel the carrots and cut into not too thick slices (max. 1 cm). Finely chop the onion. Brown the minced meat in a little oil in a medium-sized saucepan until crumbly, add the onions and sauté until translucent. Season with salt and pepper. Remove the contents of the pan and set aside. Sauté the carrots in the herb butter for about 10 minutes, stirring frequently. Deglaze with about 0.1 liters of hot water and pour in the cream. It can be a little more runny if desired. Stir in a maximum of 2 teaspoons of vegetable stock and 1 teaspoon of curry powder. Now cook the carrots in the covered pan for about 15-20 minutes, stirring occasionally and checking for doneness. Then stir in the minced meat and crème fraîche and heat everything for about 5 minutes. Finally, season to taste with curry powder, salt, and pepper. Serve with a dollop of crème fraîche and chopped parsley. Baguette goes very well with this.