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Carrot cream sauce

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Ingredients for 2 servings:

  • 2 carrots
  • some leek
  • 1 cup of cream
  • 250 ml water
  • 1 tsp broth (instant)
  • 1 pinch(s) of pepper
  • margarine
  • Sauce thickener

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Grate the carrots and finely slice or grate the leeks. Sauté both in a saucepan with a little margarine. Deglaze with 250 ml water and the broth. Add the cream and reduce. Season with pepper and thicken with a sauce thickener, if desired. This sauce goes well with pasta, but also with bulgur.

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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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