Carrots – Nut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g carrot (s)
- 125 ml vegetable stock
- 200 g sweet cream
- 50 g walnuts or hazelnuts, chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Clean and chop the carrots and cook in the vegetable stock for about 15-20 minutes, then puree. Add the cream and chopped nuts and reduce briefly. Season to taste with salt and pepper.
- Goes well with broccoli, cauliflower, pasta, jacket potatoes.
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