in Germany

Lukewarm carrot salad

updated

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Ingredients for 6 servings:

  • 600 g carrot(s)
  • 1 tbsp orange peel
  • 1 tbsp butter
  • 1 tsp ginger, finely diced
  • 2 sprigs of coriander
  • 100 ml crème fraîche
  • 1 onion(s), finely diced
  • salt and pepper
  • Sugar
  • white wine vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

nice side dish to meatballs or other pan-fried dishes

Peel the carrots and cut them diagonally into slices about half a centimeter thick. Place them in a covered saucepan with the butter, orange zest, and a quarter liter of water. Cook over low heat for about ten minutes. Add the coriander sprigs and diced ginger to the hot vegetables and let them steep for half an hour. Then remove the orange zest and coriander. Stir in the crème fraîche and diced onion, and season with salt, pepper, a little sugar, and white wine vinegar. Serve lukewarm as a salad or side dish.

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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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