Summary

Ingredients

• 250 g carrot (s)
• 1 shallot (s)
• 1 tablespoon butter
• 2 tablespoon peas, fine, frozen
• 0.5 ½ scoop mozzarella
• some stalks parsley
• 1 tablespoon sour cream
• salt
• pepper
• nutmeg

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Instructions

1. Peel and finely dice shallot, sauté in butter over low heat.
2. In the meantime, peel the carrots and cut into thin slices. Add to the shallots and cook gently, this takes about 10-15 minutes, depending on the thickness of the carrots. Keep an eye and stir.
3. In the meantime, chop the parsley and finely dice the mozzarella. Boil the frozen peas for 3 minutes, drain them and pour them into ice water. Drain.
4. If available, have serving rings ready. As soon as the carrots are soft, they are briefly mashed or chopped with a hand blender, they can be a little chunky. Back in the saucepan, add the heat, quickly stir in the peas, mozzarella, and parsley, season with sea salt, freshly ground (colored) pepper and nutmeg, possibly a pinch of butter depending on your taste. Nicely shaped in serving rings.
5. Depending on the dish, you can cut sugar snap peas in juliennes and braise them briefly to decorate them.
6. Goes well with meat and fish.