Carrots in cheese sauce

Ingredients for 4 servings:

• 750 g carrot(s)
• 200 g cream cheese spread
• 1 onion(s)
• 125 ml water
• 1 tsp stock, granulated or 0.5 stock cubes
• 40 g butter
• 100 g whipped cream
• 1 sprig of parsley or 1 tsp dried
• herb salt and pepper
• Paprika powder
• possibly cornstarch or sauce thickener, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, vegetarian

Rinse the carrots under cold, running water. Peel them with a peeler, such as a potato peeler, then trim off both ends. Cut the carrots into either approximately 5 mm thick slices or approximately 5 cm long sticks, i.e. quarter the pieces. Peel the onion and cut into small cubes. Mix 125 ml of water with 1-2 teaspoons of granulated stock or 0.5 stock cubes and heat the vegetable stock in a saucepan. Melt the butter in another saucepan over moderate heat and cook the onion cubes until translucent; this takes about 3-4 minutes. Stir occasionally. Now add the carrots and pour the vegetable stock over them. Season with herb salt, pepper and a little paprika powder, put the lid on the vegetable pot and simmer gently for 12 minutes. The carrots will then be firm to the bite. Add the cream cheese spread, stir in, and season with herb salt, pepper, and paprika powder, if desired. Finely chop the parsley and fold in. If you want the sauce to thicken or be a little creamier, add more liquid heavy cream. The sauce should be creamy. If the consistency is too thick, add a little more vegetable stock to the pot. If it’s too runny, thicken with a little cornstarch or a light sauce thickener. Tastes perfect with boiled potatoes. Tips: If you’d like a rich cheese sauce, you can add 50g of diced jerked beef to the butter with the diced onions. Then continue as above. You usually don’t need to add any more salt, as the jerked beef is savory. Butter gives the sauce a really good flavor! Margarine can’t achieve this. That’s why I recommend butter, but don’t heat it too much, otherwise it will burn. The cheese sauce is also suitable for other vegetables, such as broccoli or kohlrabi.