John Myers
Carrot Blossoms in Cream Sauce
The perfect carrot blossoms in cream sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Carrots
- 1 tsp Salt
- 1 Cubes of chicken broth instant
- 1 tbsp Butter
- 1 tbsp Flour
- 75 ml Crème double (½ cup)
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 5 mm thick) with the knife. Boil the carrot blossoms in water with salt (1 teaspoon) and chicken broth (1 instant cube) for about 10 minutes, drain and collect the cooking water. Take the carrot blossoms out of the pot and stir in the butter (1 tbsp) and flour (1 tbsp) in the hot pot (burn in!) And deglaze / pour on the cooking liquid. Add the crème double (75 ml), salt (1 big pinch) and pepper (1 big pinch). Carefully fold in the carrot blossoms again and heat them briefly. The carrot blossoms in cream sauce are a very, very tasty vegetable side dish for many dishes.
Facebook Comments