Sauteed Mushroom Curry

Peel the onions and the garlic and finely chop. Wash and dice the tomatoes. Wash, de-seed, quarter the bell pepper and thinly slice. Peel the parsley roots and the carrots and cut into sticks. Blanch the carrots and the parsley root in boiling, salted water for 2 minutes, then place in cold water and drain. Clean the mushrooms and slice. Sauté the onion and the garlic in butter, then add the bell pepper, followed by the mushrooms. Fry until almost cooked. Now add the tomatoes, carrots and parsley root and sauté for 2 minutes. Season to taste with salt, pepper, lemon juice and curry. Stir in the crème fraîche before serving and garnish with the toasted almonds.