CARROTS SOUP WITH GINGER AND CURCUMA WITH PETTI DI QUAGLIE AND SAUCES WITH SAUSAGE

Ingredients for 4 people

400 g of carrots
A potato
Half onion
Two teaspoons of turmeric powder
Fresh ginger
Eight quail breasts
250 g of sausage
A bunch of rosemary
A clove of garlic
Half a glass of white wine
salt
pepper

Difficulty
Time

1 hour and 30 minutes

Cost

FOR CARROTS:

  • Peel the onion, cut it finely and brown in a saucepan with the oil
  • Add the carrots and potatoes that you have cut into small pieces to the onion base
  • Brown again for about five minutes and cover with hot water
  • At this point add the piece of ginger to your liking. Being in fact a very strong flavor root, you will decide, according to your tastes, the dose you want to put
  • Cook over medium heat, add salt, add turmeric and blend the vegetables as soon as they are cooked.

FOR QUAGLIE AND SAUSAGE:

  • Take care of quail hours and know the sausage
  • Fry the pieces of meat over a high heat and the previously peeled and chopped sausage, with garlic, oil, rosemary and a nice turn of pepper
  • After the breasts and the sausage have reached a beautiful brown color, pour the wine down the flame and cover the pan
  • Continue cooking for about 25 minutes
  • You just have to dish
  • Put a ladle of carrot cream on the bottom and place the pieces of meat on top. Garnish with rosemary needles.

For more info look at the articles I have published about the benefits of turmeric, carrot and ginger! You will be amazed at the discovery of all the benefits of these foods!

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