Parsley carrots in Parmesan sauce

Ingredients for 4 servings:

• 10 large carrots
• 4 tbsp Parmesan, freshly grated
• 2 tbsp crème fraîche
• 1 bunch of parsley
• 1 pinch(s) of sugar
• 1 tbsp flour
• 2 tbsp butter
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal as a side dish to pan-fried dishes

Peel the carrots and cut into approximately 2 cm thick slices or into large sticks approximately 5 cm long and 2 cm thick. Place the carrots in a pot with a little cold water (the carrots should just cover), add a pinch of sugar and salt, and cook until al dente. In the meantime, chop the parsley. Once the carrots are cooked, drain them in a colander, reserving the cooking water. Melt the butter in the pot, sprinkle in the flour, and sauté briefly while stirring. Gradually add the carrot cooking water, whisking well to avoid lumps. Sprinkle in the grated Parmesan cheese and stir until melted. Top with crème fraîche and season with salt, pepper, and nutmeg. Add the carrots and mix everything together. Just before serving, stir in the chopped parsley and simmer briefly (1-2 minutes), stirring continuously. Tastes good with anything stir-fried and also adds a sauce.