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Creamy carrot salad

updated

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Ingredients for 3 servings:

  • 1 bunch of carrots
  • ½ liter vegetable broth
  • 1 tsp butter
  • 1 pinch(s) of sugar
  • 1 small onion(s)
  • 1 cup of cream
  • 1 pinch(s) of salt and pepper
  • 1 pair of sugar
  • 1 handful of parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

delicious with pan-fried dishes

Peel the carrots and cook them in the vegetable broth with sugar and butter until al dente. Once cooled, cut the carrots into approximately 1cm cubes. Finely chop the onion. Season the cream with salt, pepper, and sugar, add the onions, and stir in the carrots (if still warm) and parsley. Let it simmer for about 1 hour.

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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.

Creamy carrot salad

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