in Recipes

My carrot vegetables

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg carrot(s)
  • 2 tbsp butter
  • 1 tbsp sugar
  • 250 ml vegetable broth, hot
  • 125 ml cream (Cremefine)
  • Salt
  • Pepper, white
  • Parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, peel, and cut the carrots into sticks. Heat the butter and caramelize the sugar while stirring. Add the carrots and, stirring constantly, coat with the caramel. Deglaze with the hot stock. Cover the carrots and cook for 25-30 minutes. After about 15 minutes, remove the lid to allow the liquid to evaporate. When the carrots are tender, add the cream and season with salt and pepper. Sprinkle with parsley.

Facebook Comments

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.

Pistachio-Garlic-Pesto

Food combining – rolls