Carrots – Leek – Vegetables À La Crème
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 carrots, (carrots)
- 2 leeks, small
- 1 tablespoon clarified butter
- 500 ml wine, white, dry
- 200 ml whipped cream or cremefine
- 1 tablespoon sauce thickener, lighter
- 1 tablespoon crème fraîche or sour cream
- 2 tablespoon herbs, chopped (chives, parsley)
- Salt and pepper, (white)
Print Recipe
Pin Recipe Instructions
- Clean the carrots and leek, cut into pieces approx. 1 cm thick and fry a little in the clarified butter. Deglaze with white wine and whipped cream and simmer over medium heat for about 15 minutes until the vegetables are firm to the bite. Then stir in the sauce thickener, crème fraîche, herbs and spices.
- Carrots - leek - vegetables à la crème, for example, go perfectly as a side dish with fried fish fillet and long grain rice or as a main course with whole grain noodles.
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