Summary

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

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Instructions

1. 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.