Carrot vegetables for guests

Ingredients for 4 servings:

• 500 g carrot(s)
• ½ lemon(s), the juice
• 2 tbsp mustard
• ½ bunch basil
• 500 ml vegetable stock
• 1 tsp, levelled sugar
• Sauce thickener, light
• Salt
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with lemon, mustard and basil

Quarter the carrots lengthwise. Bring the vegetable stock to a boil in a wide saucepan. Meanwhile, remove the leaves from the basil and add the stems to the stock. Finely chop the leaves and set aside. Cook the carrots in the basil stock until al dente. Remove the stems, remove the carrots, and keep warm. Add the mustard and sugar to the stock. Thicken slightly with a sauce thickener. Season to taste with lemon juice, salt, and sugar. Add the carrots again and heat briefly. To serve, transfer to a warmed bowl and scatter the basil leaves over the top. Delicious with roasted turkey breast, roast pork, and boiled potatoes. Very impressive for guests! I recommend not cutting off the whole, young carrots and the green end. I’ve often received high praise for this!