Carrots and mushrooms sweet-sour

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots and cut them into sticks. Clean and wash the mushrooms. Peel garlic, press through a garlic press. Wash the rosemary and pluck the needles from the stems. Roast the pine nuts briefly in a pan without fat, take them out. Caramelise the sugar in the same pan until golden brown.

2. 2

   Deglaze with all the vinegar and 250 ml hot water and bring to the boil. Keep stirring until everything is dissolved. Add garlic, rosemary, carrots and mushrooms. Cover and cook for about 8 minutes. Season to taste with salt and pepper and let the stock cool down. Serve sprinkled with pine nuts

3. 3

   With 12 people:

Nutrition Facts

KCAL
80 kcal

CARBS
8 g

FATS
3 g

PROTEINS
4 g