Okay, y’all, let me tell you ‘bout this amazing Möhreneintopf I just made. It’s a hearty dish that’s perfect for these chilly winter nights, and it’s sure to fill you up and warm you from the inside out. Plus, it’s super easy to make! First things first, let me show you the pictures so you can see just how tasty this dish looks:
Möhreneintopf - Rezept mit Bild
Möhreneintopf - ein leckeres Familiengericht für Groß und Klein
Möhreneintopf Rezept - Würzig & deftig fein nach Eifeler Art
Möhreneintopf Rezept - würzig fein nach Eifeler Art
Klassischer Möhreneintopf - Rezept mit Bild
Möhreneintopf Rezept
Möhreneintopf von dreamsnail | Chefkoch | Rezept | Möhren eintopf
Möhreneintopf mit Ingwer von schrat | Chefkoch.de
Möhreneintopf - Rezept mit Bild
Okay, now that you’ve seen just how tasty this dish looks, let me tell you how to make it. Here’s what you’ll need: Ingredients: - 1 kg of carrots - 1 large onion - 2 tbsp of butter - 1/4 cup of flour - 1 L of vegetable broth - 1 L of water - 1 tsp of sugar - 1/2 tsp of dried thyme - Salt and pepper - 1 bay leaf - 1/4 cup of chopped parsley Instructions: 1. Peel and chop the carrots into bite-sized pieces. 2. Peel and dice the onion. 3. In a large pot, melt the butter over medium heat. 4. Add the onion and sauté until soft and translucent. 5. Add the flour and stir until well combined. 6. Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. 7. Add the water, carrots, sugar, thyme, bay leaf, and season with salt and pepper to taste. 8. Bring the mixture to a boil, then reduce the heat and let it simmer until the carrots are tender. 9. Remove the bay leaf and discard. 10. Serve hot, garnished with parsley. How to prepare: 1. Gather your ingredients and equipment. 2. Preheat the oven to 375F. 3. Follow the recipe instructions to make the Mähreneintopf. 4. While the Mähreneintopf is simmering, you can make some crusty bread to serve with it. 5. Once the Mähreneintopf is ready, remove it from heat and let it cool for a few minutes. 6. Serve the Mähreneintopf hot, garnished with parsley, and with a side of crusty bread. Preparation time: - 20 minutes to prep the ingredients - 60 minutes to cook - 10 minutes to cool Servings: - This recipe serves 6-8 people. Nutrition Facts: - Serving size: Approximately 1 cup - Calories: 250 - Total fat: 6g - Saturated fat: 2g - Trans fat: 0g - Cholesterol: 10mg - Sodium: 800mg - Total carbohydrates: 45g - Dietary fiber: 8g - Sugars: 15g - Protein: 6g Tips: - You can add some chopped potatoes to the Mähreneintopf for some extra heartiness. - If you like your soup a little creamier, you can stir in some heavy cream before serving. - Leftovers can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months. FAQs: - Can I use chicken broth instead of vegetable broth? Yes, you can use chicken broth if you prefer. - Can I use fresh thyme instead of dried thyme? Yes, you can use fresh thyme, but use about twice as much as the dried thyme called for in the recipe. So there you have it, y’all. The perfect Mähreneintopf recipe to warm you up on a cold winter evening. Give it a try and let me know what you think!
