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Shallots in curry-raisin-pepper sauce

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Ingredients for 1 servings:

  • 150 g shallot(s)
  • 60 g cream or cremefine for cooking
  • 50 g cream cheese, natural
  • 20 g raisins
  • 150 ml vegetable stock
  • 5 g clarified butter
  • ½ tsp curry, approx., to taste
  • 1 tsp peppercorns, pink
  • n. B. Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Side dish to rice, potatoes or meat without sauce

Peel the shallots and fry them all over in 5g of clarified butter for 5 minutes. Pour in the vegetable stock and simmer the shallots uncovered for 3 minutes. Stir the cream and cream cheese into the stock, add the raisins and peppercorns, and simmer for another 3 minutes. If the sauce has reduced too much, add a little more stock or cream. Season to taste with curry, salt, and pepper. Serve with mashed potatoes or rice. It also makes a delicious side dish for steak and schnitzel.

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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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