Читать книгу Home Chef - Neven Maguire - Страница 85

Vegetarian

75g (3oz) unsalted butter

1 onion, peeled and thinly sliced

20g (¾oz) root ginger, peeled and finely chopped

700g (1½lb) carrots, grated

1 tbsp runny honey

1 tsp fresh lemon juice

Maldon sea salt and freshly ground white pepper

lightly whipped cream and snipped chives, to garnish

Melt the butter in a large saucepan over a medium heat. Add the onion and ginger and cook gently for 8-10 minutes until soft but not browned, stirring occasionally. Stir in the grated carrots, honey and lemon juice and season with salt and pepper to taste.