Summary

Ingredients

• 0.5 kg ½ carrot (s)
• 0.5 ½ cup crème légère, with herbs, e.g. cream light with herbs from Milbona
• 1 small Slice Gouda

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Instructions

1. Peel the carrots and cut into pieces. Pour salted water into a saucepan and cook the carrots for about 10 minutes. Try every now and then so that they are neither too soft nor too hard.
2. Pour off the water and stir in half a cup of herbal cream. Simmer gently on a low heat, then add 1 slice of Gouda cheese and serve.