Summary

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

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Instructions

1. Peel the asparagus and cut into larger pieces. Peel the carrots and cut into slices.
2. 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.
3. 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.
4. Finally add the freshly chopped herbs.
5. Boiled potatoes go well with this dish.