Celery-carrot-vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g celery
- 250 g carrot (s)
- 20 g butter
- 250 ml whipped cream
- 6 tablespoon white wine
- 2 tablespoon Dijon mustard
- 1 pinch (s) sugar
- Salt and pepper
- 1 shot water, possibly
Print Recipe
Pin Recipe Instructions
- Cut the celery stalks and peeled carrots into sticks about 4 cm long and as thick as a match. Melt the butter, add the vegetables and cook covered for 15 to 20 minutes over a mild heat (add 1 dash of water if necessary). Put the cream and white wine in a pan and reduce until creamy over high heat, then season with mustard, sugar, salt and pepper. Mix the sauce carefully with the vegetables.
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