Carrots in Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s), youn with reen.
- 500 ml broth, instant.
- 150 ml white wine
- 200 ml cream
- 100 g Goronzola
- 4 tablespoon oil, (rapeseed oil)
- 1 bunch chervil
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Clean the carrots and cut off the greens to about 3 cm. Heat the oil in a pan and fry the carrots for 6-7 minutes. Deglaze with 200 ml of stock and the white wine and let simmer for about 12-15 minutes (depending on the thickness of the carrots). Gradually add the rest of the broth.
- Take the carrots out of the pan and keep them warm.
- Puree the cream with the Gorgonzola and stir well with the whisk in the remaining liquid. Let it boil down for another 8-10 minutes.
- Chop the chervil and add to the sauce. Season with salt and pepper, pour over the carrots and serve.
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