John Myers
Carrot Vegetables in Cream Sauce Cooked in Beef Broth
The perfect carrot vegetables in cream sauce cooked in beef broth recipe with a picture and simple step-by-step instructions.
- 750 g Carrots
- 3 Fresh onions
- 2 Juniper berries
- Pinch of ground ginger, a little cinnamon
- 0,5 Bunch parsley
- Pinch of sugar
- 2 Bay leaves
- 1 Cup of cream
- 1 Beef leg slice approx. 550 gr
- Salt pepper
- 1200 ml Cold water
- Stitch butter
- 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
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