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Dice the onion. Peel the carrots, halve lengthways and
cut into pieces, cut the leek into rings. Halve the mushrooms if
necessary. Heat the oil in a pan, sauté the vegetables and deglaze with
the soup and cream. Stir in the horseradish and simmer until the
vegetables are al dente. Flavour the ragout with salt, pepper and lemon
juice. Serve garnished with chopped dill.
Goes particularly well with fish |
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