Carrot Butter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- some sugar
- 1 medium onion (s)
- 2 cloves garlic)
- 0.4 liters vegetable stock
- 0.1 liters milk
- salt and pepper
- nutmeg
- 2 tablespoon butter
- some oil
Print Recipe
Pin Recipe Instructions
- Peel the carrots, onions and garlic and cut into large cubes. Heat the butter with a little oil (so that the butter does not burn) in a saucepan. Then add the carrots and fry briefly, add 1-2 pinches of sugar.
- Add the onions and garlic and continue to fry until the onions are translucent. Now deglaze with the vegetable stock and milk. Now let the whole thing boil down for about 25 - 30 minutes until the liquid is almost completely gone.
- Remove from heat and mix everything with a hand blender. Finally, season with pepper, nutmeg and plenty of salt.
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