Summary

Ingredients

• 300 g carrot (s)
• 125 ml vegetable stock
• 200 g sweet cream
• 50 g walnuts or hazelnuts, chopped
• salt
• pepper

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Instructions

1. 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.
2. Goes well with broccoli, cauliflower, pasta, jacket potatoes.