Summary

Ingredients

• 400 g carrots (bunch carrots)
• 200 ml sweet cream
• 2 shallot (s)
• 0.5 teaspoon ½ sugar
• salt and pepper
• some butter
• Basil, fresh

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Instructions

1. Clean the carrots, leave them whole! Finely chop the shallots. Carefully sauté in a little butter and sugar until golden, add the carrots and mix. Pour in the cream, cut half of the basil into fine strips, add and cook covered over low heat for approx. 20 minutes, then open the pot, everything should boil down until creamy.
2. Serve and garnish with the remaining basil, cut into strips. Goes well with pan-fried foods such as veal schnitzel or chicken schnitzel and snow potatoes.