Ribs with honey-glazed mushrooms and creamy carrot sauce
- 500 g baby white button mushrooms
- 4 carrots
- 4 parsnips
- 1 bunch of parsley
- 200 ml rice cream
- soy sauce
- garlic powder
- 1 kg ribs
- roast meat seasoning
- oil, salt and pepper
Cut the ribs into chops and cook in fat in a covered pan for about one and a half hours.
Place the whole button mushrooms in a frying pan, drizzle with honey and soy sauce, season with salt and pepper, then fry until golden. Remove from the pan and set to one side.
Slice the carrots and parsnips into semicircles and place in the same frying pan. Season with salt, pepper, and garlic powder and fry until golden. Pour over the rice cream and heat through. Remove from the heat and sprinkle with the finely chopped parsley.
Serve immediately for a hearty autumn lunch.