Roast slices to caramelized carrot vegetables

Name: Roast slices to caramelized carrot vegetables
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 4 Shallots or small onions; 400 g small carrots (possibly with green); 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 1/2 package (125 ml) Hollandaise sauce; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Lime or lemon juice; 4-5 Tbsp dry white wine; 6 discs (40 g each) Roast pork cold cuts; 1/2 TEASPOON pink berries; 7-10 Tbsp chervil or parsley leaves; 7-10 Tbsp n

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

4 Shallots or small onions
400 g small carrots (possibly with green)
7-10 Tbsp Salt
1 TABLESPOON Sugar
1/2 package (125 ml) Hollandaise sauce
1/2 TEASPOON medium hot mustard
7-10 Tbsp Lime or lemon juice
4-5 Tbsp dry white wine
6 discs (40 g each) Roast pork cold cuts
1/2 TEASPOON pink berries
7-10 Tbsp chervil or parsley leaves
7-10 Tbsp n

Directions

1
Peel and quarter the shallots. Peel the carrots (possibly leave some green) and wash them. Cook in little boiling salted water and 1 pinch of sugar in a small pot for about 10 minutes.
2
Warm up the hollandaise sauce in a small potty. Stir in mustard and season with a few splashes of lime or lemon juice. Drain the carrots and onions. Melt the remaining sugar in a pan while stirring.
3
Turn the onions in it. Deglaze with white wine. Add carrots and heat in it. Simmer covered for about 3 minutes. Arrange 3 roast slices with the vegetables and some sauce on 2 plates. Sprinkle with pink berries.
4
Serve with lime wedge, chervil or parsley leaves. Crispy baguette tastes very good with it.