Caramelized vegetable plate

Name: Caramelized vegetable plate
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g small carrots; 7-10 Tbsp Salt; 2 red and yellow peppers; 200 g Sweet peas; 75 g Mushrooms; 4 Spring onions; 2 Garlic cloves; 2 TABLESPOONS Sugar; 100 ml White wine vinegar; 100 ml Orange juice (freshly squeezed; 2 Bay leaves; 7-10 Tbsp white pepper; 1 potty Basil; 1 Rosemary stalk; 1 medium onion; 150 g Fresh cream; 7-10 Tbsp colourful pepper; 7-10 Tbsp fresh herbs and orange

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g small carrots
7-10 Tbsp Salt
2 red and yellow peppers
200 g Sweet peas
75 g Mushrooms
4 Spring onions
2 Garlic cloves
2 TABLESPOONS Sugar
100 ml White wine vinegar
100 ml Orange juice (freshly squeezed
2 Bay leaves
7-10 Tbsp white pepper
1 potty Basil
1 Rosemary stalk
1 medium onion
150 g Fresh cream
7-10 Tbsp colourful pepper
7-10 Tbsp fresh herbs and orange

Directions

1
Peel and wash the carrots and cut them in half lengthwise. Blanch in boiling salted water for about 3 minutes. Clean, wash and cut the peppers into pieces. Clean and wash mangetouts, mushrooms and spring onions.
2
Cut the mushrooms into thin slices. Peel garlic and press it through the garlic press. Caramelise the sugar in a large pan until golden brown. Deglaze with vinegar and orange juice. Add half the garlic and bay leaf.
3
Steam carrots and peppers for about 5 minutes, sugar snap peas and spring onions for about 2 minutes. Season with salt and pepper. Fold in mushrooms. For the dip, wash herbs, dab dry and chop.
4
Peel and finely chop the onion. Mix herbs, onion, remaining garlic and crème fraîche. Season to taste with salt and coloured pepper. Arrange the vegetables with the dip. Garnish with herbs and orange.
5
Fresh baguette bread tastes good with it.