Carrots Creamed Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- 2 onions)
- 250 ml Cremefine for cooking. 15% fat
- 1 bunch parsley
- 40 g honey
- 1 tablespoon stock powder
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine cubes. Peel the carrots and cut into pieces of your choice, the cooking time may vary slightly as a result.
- In a high saucepan, sauté the onions in a little olive oil until translucent. Then add the honey and let it simmer briefly. Then deglaze with the Cremefine and add the stock powder. Add the carrot pieces and simmer everything for 10 minutes with the lid closed. Then simmer for another 10 minutes without the lid and season with a little salt and pepper. Cooking time may vary depending on the taste and size of the carrot pieces. The cooking cream should be boiled down nicely and make a creamy sauce. If the cream has boiled down too much, simply pour a little water back to the desired level. Finally fold in the chopped parsley.
- Tastes great as a vegetable side dish with fish or meat, but can also be served on its own as a vegetarian healthy meal.
- Approx. 232 kcal. per serving.
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