Vegetables with saffron and curry
Instructions
05808 VEGETABLES with SAFFRON and CURRY INGREDIENTS for 4 PEOPLE 3 endives, carrots, 2 a large onion, 1/2 cauliflower, 1/2 lemon, 100 g green beans, 50 g raisins, 300 ml whipping cream, a nut for soup, a sachet of Saffron, curry powder, chives, olive oil, salt, black pepper.
Clean the vegetables and chopped carrots and green beans into sticks, onion and cauliflower into small fillets.
Scalded vegetables for a few minutes, separately, in boiling salted water; drain and put them under cold water.
Heat a little oil in no saffron, pour the cream and nut dissolved in a glass of water and a pinch of curry; Let simmer gently until the sauce will be denser.
Add salt and pepper.
Place the vegetables in a large bowl, add the raisins and sprinkled with lemon juice.
Pour over the sauce, warm slightly, sprinkle with chives and serve.