Creamed Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g carrot (s)
- 100 ml cream
- 50 g butter
- 1 teaspoon, heaped flour
- 1 teaspoon, leveled parsley, freshly chopped
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and slice the carrots. Then cook in a little salted water until al dente. When the carrots are cooked, strain them, catching the water and setting aside.
- Heat the butter in a saucepan and add the flour. Sweat briefly and then deglaze with 100 ml carrot water and the cream. Simmer on a low flame for about 10 minutes so that the flour taste disappears. Then sprinkle in the parsley, add the carrots and heat everything quickly and season with salt, pepper and a pinch of sugar. If the sauce is too thick, dilute it with a little more carrot water.
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