Mohrengemuse German Carrot Side Dish Food

MOHRENGEMUSE (GERMAN CARROT SIDE DISH)

Steps:

• Wash and peel carrots, then cut them into thick sticks.
• Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
• Add the carrot sticks to the caramel mixture and stir to coat.
• Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
• Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
• Serve warm.

VEGETABLE SOUP WITH SAUERKRAUT AND SMOKED TURKEY BREAST

Steps:

• melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden.
• Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
• In a heatproof bowl, blend the egg yolk with the sour cream.
• Add a cup of the hot soup mixture into the bowl and blend.
• Then add that back to the soup.
• DO NOT BOIL, the sour cream will curdle.
• cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
• Add the parsley and cook two minutes longer.

GERMAN SAND COOKIES - HEIDESAND

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.