Summary

Ingredients

• 2 onions)
• 2 tablespoon butter
• 750 g carrot (s)
• 0.5 teaspoon ½ salt
• Pepper, whiter
• 400 ml cream
• 1 bunch parsley

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Instructions

1. Dice the onions and sauté in butter until translucent. After cleaning, cut the carrots into 1/2 cm cubes. Add to the onions, season with salt and pepper, add the cream, cover and cook for about 15 minutes so that the cream is about halfway down. Chop the parsley, add and serve.
2. Fish fillet stewed in white wine goes well with it. Also potatoes.