Orange and carrot vegetables in curry cream

Ingredients for 2 servings:

• 500 g carrot(s)
• 1 orange(s)
• 1 tbsp rapeseed oil
• 1 tsp curry powder
• 250 ml vegetable stock
• 200 ml cream or plant-based alternative
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with fried fish, steak or meatballs

The quantities of vegetable stock and cream given are approximate. You may need more vegetable stock. Add cream to taste. I usually only use about 75 ml, which makes the carrots less overpowering. Peel the carrots and slice them diagonally into thin slices. Fillet the orange, making sure to collect the juice and squeeze out any remaining segments. Heat the oil in a pot, add the carrot slices to the hot oil, and fry briefly. After about three or four minutes, make some space at the bottom of the pot, add the curry powder to the open space, and stir; it must not burn. After about a minute, mix the carrot slices with the roasted curry powder and add the orange juice from the fillet to the pot. Reduce the heat to half to three-quarters. Immediately add the vegetable stock. Don’t add the entire amount to the pot at once, just enough so that the carrots float slightly. Once the stock has evaporated, add a little more. Season to taste with pepper and salt. Once the carrots are cooked and the vegetable stock has almost completely evaporated, add as much cream as you like and bring everything to a boil, watching carefully, and reduce slightly. Finally, add the orange segments to the carrots to warm through and gently fold in. I served the carrots with pan-fried smelt of smelt and basmati rice. They also taste great as a side dish with poultry, meatballs, bratwurst, steak, or schnitzel.