Danish Carrot Pan

Summary

Ingredients

• 1 kg potato (s)
• 500 g carrot (s)
• 0.25 liter ¼ water
• 1 cube soup, clear with soup greens
• 150 g blue cheese
• 125 g cream, sour
• 125 g crème fraîche
• 1 tablespoon chives, chopped

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Instructions

1. Clean, peel and slice the potatoes and carrots, bring the water to a boil in a pan and dissolve the clear soup with soup greens in it. Layer the potato and carrot slices and cook with the lid on for about 15 minutes. Mix the cheese, sour cream and creme fraîche together well, place on the carrot pan and cook for another 15 minutes. Serve sprinkled with the chopped chives.