John Myers
Ingredients for 2 servings:
- 3 spring onions, sliced
- 4 g garlic, finely chopped
- 5 g ginger root, diced small
- 1 tsp powdered sugar
- 100 ml vegetable stock or chicken stock
- 200 g sweet cream
- 4 tbsp, heaped relish (zucchini relish), recipe in the database
- 1 pinch of chili salt
- ½ tsp, leveled spice mix (Baharat spice mix), recipe in the database
- 1 tsp, leveled curry (curry spice mix), recipe in the database
- some lime zest, grated
- possibly cornstarch
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
tastes good with chicken breast fillet and pasta
Chop the onions, garlic, and ginger and sauté in a saucepan over low heat. Dust with powdered sugar and let it caramelize slightly until light and translucent. Deglaze with the vegetable stock, cover, and simmer gently for about 15 minutes. Then strain through a fine sieve. Pour in the cream and stir in the zucchini relish. Return to the heat; do not boil. Season with chili salt, baharat, curry spice mix, and lime zest. If desired, thicken with cornstarch dissolved in a little water.
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