John Myers
Ingredients for 6 servings:
- 750 g carrot(s), large
- 200 g parsley root(s)
- 40 g butter, mildly soured
- 3 tbsp honey, spicy
- 2 tbsp, heaped curry powder
- 1 tsp, streaky curry paste, red
- 200 ml sweet cream
- Salt
- 1 pinch(s) of sugar, if desired
- 1 bunch parsley, washed, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
goes well with any roast or pan-fried meat, – delicious and easy to make
Wash and trim the carrots and parsley roots, then slice them 3-4 mm thick. Heat the butter in a medium-sized roasting pan or wok and let the honey caramelize slightly. Add the sliced carrots and parsley and sauté gently while stirring. Once lightly toasted, add the curry powder and curry paste, stir in, and then deglaze with the cream. Season with salt and simmer for 20 minutes over low heat. Taste again and adjust the seasoning with salt and sugar if desired. Stir in the chopped parsley before serving.
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