Today we liked a spicy carrot stew.
To do this, clean and chop the vegetables as in the photo.
Sauté the shallot in the oil, add the spices and roast briefly. Now deglaze the carrots and celery with the broth and don't let them get too soft.
Season to taste with salt, pepper, a pinch of sugar and lemon juice. Serve with basil. Today we had potatoes with it, and fresh pan-fried bread goes very well with it.