Carrot vegetables

Ingredients for 2 servings:

• 6 large carrots
• 100 g crème fraîche
• 3 tbsp onion(s), finely chopped
• 150 ml vegetable stock
• 150 ml chicken broth
• 2 tbsp oil

Instructions

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

First, peel and finely chop the onions—either into cubes or half rings, depending on your preference. Clean the carrots and cut them into approximately 3.4 mm thick slices. Heat the oil and fry the onions until translucent. Then add the carrots and fry briefly. Deglaze with the stock and simmer. When the carrots are still slightly firm, add the crème fraîche and mix well. Then cook for a few more minutes until the carrots are soft.