Carrot Vegetables in Cream Sauce Cooked in Beef Broth

Place the beef leg slice in 1,200 ml cold water with the bay leaf, juniper berries and finely chopped onions and simmer for about 1 1/2 hours.

Peel the carrots and cut into slices. Remove the beef leg and now add the carrots, simmer until they are firm to the bite. Drain the broth and store in a separate container. This way I have a great broth for later use.

Garnish the carrots with a pinch of butter and sprinkle with the cream. Season with a pinch of sugar, a little cinnamon, a little ginger, salt and pepper. Shortly before the end, add the finely chopped parsley and briefly bring to the boil. Side dish of choice