Summary

Ingredients

• 400 g carrot (s)
• 50 g butter
• 25 g suar
• 500 ml vegetable stock
• 50 ml cream
• 1 tablespoon cornstarch
• salt and pepper
• possibly marjoram

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Instructions

1. Peel and wash the carrots, then cut into slices. Melt the butter in the pan, add the sugar and let it caramelize slightly (about 3 minutes), then add the carrots and fry in the sugar-butter mix, turning over.
2. After about 5 minutes, pour 100 ml of vegetable stock, then add the cream and only then fill up with the remaining vegetable stock until the carrots are just covered.
3. Simmer on low heat until the carrots are done (I like them firm to the bite and only cook for about 20 minutes). If necessary, add the stock.
4. If desired, the sauce can be thickened with a little cornstarch: To do this, stir a tablespoon of cornstarch in cold water without lumps and gradually add to the boiling sauce while stirring until the desired thickness is reached. Season to taste with sugar, salt, pepper and marjoram.
5. I prefer to eat homemade duchess potatoes or mashed potatoes with it.