Roros fruity carrot and leek vegetables with curry and sour cream

Ingredients for 3 servings:

• 400 g carrot(s)
• 200 g leek
• 2 m.-sized onion(s)
• ½ cup sour cream, or more
• 1 can pineapple, in pieces, total weight: 435 g – net weight approx. 250 g
• Pineapple juice, from the can
• 2 tsp vegetable stock, granulated or a little more
• 3 tbsp curry powder
• 15 g clarified butter
• 2 tbsp oil
• some salt
• some pepper, white and black from the mill
• 200 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

wonderfully fruity – even for those who don’t like vegetables

Peel and slice the carrots. Peel the onion, halve it, and dice it into small cubes. Clean the leek thoroughly (remove any sand) and slice it into fine rings. Drain the pineapple and collect the juice. Sauté the carrots, leek, and onion in hot fat (clarified butter + oil) until lightly browned. Reduce the heat, add the curry powder, sauté briefly, and then deglaze with the pineapple juice. Add the water and granulated stock. Cook the vegetables until al dente. Add the pineapple chunks and reduce the liquid over high heat. Season with salt and pepper. Add the sour cream and stir until smooth. This goes best with rice and pan-fried meat. Boiled potatoes are also acceptable.