Franzi's carrots in cream sauce

Ingredients for 2 servings:

• 400 g carrot(s)
• 50 g butter
• 25 g sugar
• 500 ml vegetable stock
• 50 ml cream
• 1 tbsp cornstarch
• salt and pepper
• possibly marjoram

Instructions

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

Delicious side dish for duchess potatoes and mashed potatoes

Peel and wash the carrots, then slice them. Melt the butter in a saucepan, add the sugar, and let it caramelize slightly (about 3 minutes). Then add the carrots and fry them in the sugar-butter mixture, stirring occasionally. After about 5 minutes, pour in 100 ml of vegetable stock. First add the cream, and only then top up with the remaining vegetable stock, just enough to cover the carrots. Simmer on low heat until the carrots are tender (I like them firm to the bite and only cook for about 20 minutes). Add more stock if necessary. If desired, the sauce can be thickened with a little cornstarch: To do this, mix one tablespoon of cornstarch with cold water until there are no lumps and gradually add it to the boiling sauce, stirring constantly, until the desired thickness is reached. Season to taste with sugar, salt, pepper, and marjoram. I like to serve this with homemade duchess potatoes or mashed potatoes.