Description
Camping can add a dash of sophistication and a touch of exoticism. I offer two dishes with the scent of smoke made from carrots. The first dish is an appetizer or side dish of carrots from the grill. The second dish is light vegetable soup cooked with carrots-grill, which you can apply regular tea cups.
Ingredients
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Carrots
4 piece
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Balsamic
0.25 cup
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Honey
2 Tbsp
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Brown sugar
1 Tbsp
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Marinade
1 Tbsp
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Vegetable oil
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Onion
1 piece
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Pumpkin
300 g
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Vegetable oil
1 Tbsp
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Broth
500 ml
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Orange
1 piece
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Ginger
1 tsp
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Carrots
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Salt
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Greens
Cooking
Carrots wash, peel and cut lengthwise into 4 layers. For the marinade mix in a saucepan with balsamic vinegar, honey, sugar, and grill seasoning Forester. Will heat the marinade over medium heat to dissolve the sugar and honey.
Let marinade cool to room t, and fill them with carrots. Leave for 30-40 minutes to marinate (in the refrigerator can not be removed).
While marinated carrots begin to cook the soup. For this onion cut coarsely. In a saucepan heat the oil and saute the onion for several minutes.
The peppers and tomatoes to the onions, add the pumpkin, cut into cubes and ginger. Mix everything.
With oranges, remove the zest from half an orange to squeeze the juice. In a saucepan, prepare the vegetables, add the hot vegetable broth, orange juice and part of the peel. Bring all to a boil, cover with a lid and cook on a medium heat for 20 minutes.
Until cooked soup, cook on the grill carrots. This barbecue grill grease with a small amount of vegetable oil. Spread on a grill pickled carrots. Cook carrots over coals with a little heat to desired tenderness and it will turn brown, occasionally turning the bars. To expedite the process, I covered the lattice top with a piece of foil. To cook the carrots it took me about 15 minutes.
Easy vegetable appetizer is ready, but you can go further...
When the vegetables are cooked until tender, add to the saucepan coarsely-chopped carrots-grill, wait until the broth boils again and remove the skillet from the heat.
Porirua soup immersion blender. Try the soup if salt enough, add salt to taste and bring the soup again to a boil, stirring occasionally. The soup is ready. Pour in cups and served hot or warm, sprinkled with finely chopped greens and the remaining orange zest.
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