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Purple heirloom carrot in tarragon cream sauce

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Ingredients for 2 servings:

  • 1 tbsp oil
  • 1 onion(s), red
  • 300 g heirloom carrot(s), purple
  • 100 ml water
  • 100 ml cream
  • 1 tsp cornstarch
  • 2 stalks of tarragon
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel and dice the onions. Wash, trim, and slice the heirloom carrots. Heat the oil and sauté the onions. Add the carrots, then pour in water and simmer until tender. Mix the cream with the cornstarch, add, and bring to a boil. Chop the tarragon and stir in. Season to taste and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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