慢炖锅姜橙菜根

慢炖锅姜橙菜根

Ingredients

  • 2磅(900克)红萝卜,去皮并切成2英寸(5厘米)大小的块状
  • 1磅(450克)萝卜,去皮并切成2英寸(5厘米)大小的块状
  • 1茶匙(5毫升)盐
  • 3汤匙(45毫升)桔子酱
  • 3汤匙(45毫升)新鲜的桔汁(约一个橙子)
  • 2汤匙(30毫升)水
  • 1个蒜瓣,剁碎
  • 1茶匙(5毫升)姜末
  • 1/4茶匙(2.5毫升)压碎的红辣椒片
  • 1汤匙(15毫升)黄油
  • 1汤匙(15毫升)切碎的新鲜西芹

Directions

  1. 向稍稍上油的慢炖锅内胆中放入蔬菜,并拌上盐。
  2. 在一个小碗里,混合桔子酱、橙子汁、水、大蒜、姜和红辣椒片,倒在蔬菜上。在上面撒上黄油。
  3. 盖上慢炖锅盖子,并以高档慢炖4至4 1/2小时,或以低档慢炖7小时。
  4. 撒上西芹。

份量:4-6

测试厨房小贴士:

  • 如果你喜欢口味浓厚一点的酱汁,那么先用漏勺盛出蔬菜,将酱汁转入一个小的炖锅中。将炖锅在中高火上加热直到混合料减少一半,大约需要5分钟。然后浇到蔬菜上。

RECIPE TAGS

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