Asparagus and Carrot Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 500 g carrot (s)
- 0.5 liter ½ vegetable stock
- 1 cup whipped cream
- 0.5 ½ lemon (n)
- 1 tablespoon butter
- 2 tablespoon sauce thickener, light
- Cane sugar
- salt
- pepper
- nutmeg
- 2 tablespoon chervil or parsley, fresh
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into larger pieces. Peel the carrots and cut into slices.
- Put both vegetables in a saucepan and sauté in the butter. Sprinkle with a pinch of sugar and let the vegetables caramelize slightly. Then deglaze with the vegetable stock and season with nutmeg, salt and pepper. Let simmer for about 15 minutes.
- Then add the whipped cream and the juice of half a lemon. Tie the sauce with the sauce thickener or a roux and let the vegetables soak in the sauce for a few minutes. Check whether the vegetables are soft and season with salt and pepper if necessary.
- Finally add the freshly chopped herbs.
- Boiled potatoes go well with this dish.
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