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Rheinische Mohrruben




Source of Recipe


the web


Recipe Introduction


Rhine Carrots


List of Ingredients




1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
1 Tbs (15 ml) sugar
2-4 slices bacon, chopped
1 large onion, chopped
2 cooking apples, peeled, cored, and sliced
1 cup (250 ml) carrot stock (see recipe)
Salt and freshly ground pepper to taste
Freshly ground nutmeg to taste
Lemon juice to taste

Recipe



Boil the carrots in water to which the sugar has been added until barely
tender, 8 to 10 minutes. Drain and reserve 1 cup (250 ml) of the
cooking liquid. Saute the bacon in a heavy skillet over moderate heat
until it begins to brown. Add the onion and saute until golden brown,
10 to 15 minutes. Add the apples slices and saute until they turn
bright yellow, about 3 to 4 minutes. Add the carrots and the reserved
carrot stock and toss to combine. Cover and simmer until the carrots
are tender and the apple slices begin to fall apart, 5 to 10 minutes.
Season with salt, pepper, nutmeg, and lemon juice and serve
immediately.
Serves 4 to 6.