in Recipes

Carrots in parsley cream

updated

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Ingredients for 4 servings:

  • 500 g carrot(s) with greens
  • 20 g butter
  • 1 tbsp honey
  • ½ liter broth
  • 100 g crème fraîche
  • some parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Trim the carrots, leaving some of the green parts on. Gently fry them in butter and honey for 3 minutes. Add the stock and simmer for 15 minutes. Remove the carrots. Stir in the crème fraîche, add the chopped parsley to the sauce, and pour over the carrots.

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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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