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Carrots in Gorgonzola sauce

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Ingredients for 4 servings:

  • 600 g carrot(s), young with greens.
  • 500 ml broth, instant.
  • 150 ml white wine
  • 200 ml cream
  • 100g Gorgonzola
  • 4 tbsp oil (rapeseed oil)
  • 1 bunch of chervil
  • Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nice side dish to pan-fried dishes

Clean the carrots and trim the green parts to about 3 cm. Heat oil in a pan and fry the carrots for 6-7 minutes. Deglaze with 200 ml stock and the white wine and simmer uncovered for about 12-15 minutes (depending on the thickness of the carrots). Gradually add the remaining stock. Remove the carrots from the pan and keep warm. Purée the cream with the Gorgonzola and whisk well into the remaining liquid. Simmer for another 8-10 minutes until creamy. Chop the chervil and add it to the sauce. Season with pepper and salt, pour over the carrots, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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