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Difference between revisions of "Rheinischer Karotten"
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| + | |ImageComment = right|Rheinischer Karotten - The carrots could have been cut thinner | ||
| + | |Servings = Serves 4 | ||
| + | |Difficulty = 0 | ||
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| + | |PrepTime = | ||
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| + | |Image = [[Image:Rheinischer Karotten recipe.jpg|300px]] | ||
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[[Image:Rheinischer Karotten part cooked.jpg|thumb|300px|right|Rheinischer Karotten, partly cooked]] | [[Image:Rheinischer Karotten part cooked.jpg|thumb|300px|right|Rheinischer Karotten, partly cooked]] | ||
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==Rheinischer Karotten - about this recipe== | ==Rheinischer Karotten - about this recipe== | ||
[[Carrots]] with [[Apples|apples]]. | [[Carrots]] with [[Apples|apples]]. | ||
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===Ingredients=== | ===Ingredients=== | ||
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* 500 g [[Carrots|carrots]]. Scraped and thickly [[julienned]] | * 500 g [[Carrots|carrots]]. Scraped and thickly [[julienned]] | ||
* Pinch of [[Sugar|sugar]] | * Pinch of [[Sugar|sugar]] | ||
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* [[Salt]] and [[Pepper|pepper]] | * [[Salt]] and [[Pepper|pepper]] | ||
* [[Lemon juice]] | * [[Lemon juice]] | ||
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===Method=== | ===Method=== | ||
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# [[Boil]] the [[Carrots|carrots]] with the [[Sugar|sugar]] in just enough water to cover, until tender. | # [[Boil]] the [[Carrots|carrots]] with the [[Sugar|sugar]] in just enough water to cover, until tender. | ||
# Meanwhile, [[Fry|fry]] the [[Onions|onions]] in the [[Oil|oil]] until golden. | # Meanwhile, [[Fry|fry]] the [[Onions|onions]] in the [[Oil|oil]] until golden. | ||
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# Cook until all of the ingredients are soft. | # Cook until all of the ingredients are soft. | ||
# Season and add a squeeze of [[Lemon juice|lemon juice]]. | # Season and add a squeeze of [[Lemon juice|lemon juice]]. | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
A general accompaniment to [[Meat|meat]] and [[Fish|fish]]. | A general accompaniment to [[Meat|meat]] and [[Fish|fish]]. | ||
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===Alternatives=== | ===Alternatives=== | ||
Omit the salt an lemon juice and season with the juice of [[preserved lemons]]. | Omit the salt an lemon juice and season with the juice of [[preserved lemons]]. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
[[Category:German recipes]] | [[Category:German recipes]] | ||
[[Category:Vegetable recipes]] | [[Category:Vegetable recipes]] | ||
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[[Category:Fruit recipes]] | [[Category:Fruit recipes]] | ||
Revision as of 17:17, 14 May 2011
Rheinischer Karotten - about this recipe
Ingredients
- 500 g carrots. Scraped and thickly julienned
- Pinch of sugar
- 2 onions, peeled and sliced
- Sunflower oil
- 250 g cooking apples, peeled, cored and sliced
- Salt and pepper
- Lemon juice
Method
- Boil the carrots with the sugar in just enough water to cover, until tender.
- Meanwhile, fry the onions in the oil until golden.
- To the cooked onions, add the apples, carrots and the some of the water in which they have been cooking. The mixture needs to be wet but not swimming in water. the apples will also release a little moisture too.
- Cook until all of the ingredients are soft.
- Season and add a squeeze of lemon juice.
Serving suggestions
A general accompaniment to meat and fish.
Alternatives
Omit the salt an lemon juice and season with the juice of preserved lemons.
