Carrot Black Root Curry

Name: Carrot Black Root Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 TABLESPOONS Vinegar; 3 (45 g) easy go. Tbsp. flour; 750 g Black salsifies; 1 collar Spring onions; 2 medium-sized onions; 1 Garlic clove; 400 g Carrots; 2 TABLESPOONS oil, 2 tsp curry; 150 g Whipped cream; 2 TEASPOONS Vegetable broth; 7-10 Tbsp salt, pepper; 7-10 Tbsp Lemon juice

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 TABLESPOONS Vinegar
3 (45 g) easy go. Tbsp. flour
750 g Black salsifies
1 collar Spring onions
2 medium-sized onions
1 Garlic clove
400 g Carrots
2 TABLESPOONS oil, 2 tsp curry
150 g Whipped cream
2 TEASPOONS Vegetable broth
7-10 Tbsp salt, pepper
7-10 Tbsp Lemon juice

Directions

1
Mix approx. 1 l water, vinegar and 1 tbsp flour in a bowl. Brush the black salsifies vigorously under cold water. Peel, wash and immediately place in the vinegar-flour-water
2
Clean and wash spring onions and cut into slanted rings. Peel and chop the onions and garlic. Peel, wash and chop the carrots. Chop the black salsifies.
3
Steam onions, garlic and prepared vegetables in hot oil for about 5 minutes. Sprinkle with curry and 2 tbsp. flour, sauté. Stir in a good 1/2 l water, cream and stock, bring to the boil and simmer covered for 8-10 minutes. Season to taste. Goes well with rice
4
Drink: cool cider