Carrot-ginger vegetables

Name: Carrot-ginger vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g Sultanas; 500 g Tomatoes; 500 g Carrots; 500 g Leeks (leek); 2 TABLESPOONS Olive oil; 10 g fresh ginger tuber; 7-10 Tbsp Salt; 7-10 Tbsp Chili Flakes

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g Sultanas
500 g Tomatoes
500 g Carrots
500 g Leeks (leek)
2 TABLESPOONS Olive oil
10 g fresh ginger tuber
7-10 Tbsp Salt
7-10 Tbsp Chili Flakes

Directions

1
Soak sultanas in warm water. Cut tomatoes crosswise and blanch in boiling water for about 2 minutes. Remove and rinse in cold water. Peel the tomatoes and cut the flesh into cubes.
2
Peel, wash and slice the carrots. Clean, wash and cut leek into rings. Heat oil. Stew vegetables in it for about 10 minutes. Peel ginger and grate finely. Squeeze sultanas.
3
Add sultanas and ginger to the vegetables and season with salt and chili flakes.