Summary

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

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Instructions

1. 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.
2. Take the carrots out of the pan and keep them warm.
3. 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.
4. Chop the chervil and add to the sauce. Season with salt and pepper, pour over the carrots and serve.