Carrots As Vegetable Side Dish

Summary

Ingredients

• 500 g carrot (s)
• 1 clove garlic, peeled
• 200 ml cream
• 1 tablespoon butter
• some Milk
• salt
• some vegetable stock, granulated
• 0.5 ½ bunch parsley

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Instructions

1. Peel the carrots and cut into slices or strips. Fry in a saucepan with the butter. As soon as the carrots are lightly browned, add the pressed garlic and fry very briefly. Pour in the cream, add the broth and salt to taste and continue to simmer over a mild heat until the carrots have reached the desired consistency. Finally, pour the finely chopped parsley over it. If the sauce thickens too much, you can loosen it up with milk.
2. Goes well with meat dishes.