Summary

Ingredients

• 1 kg carrot (s)
• 2 tablespoon butter
• 1 tablespoon sugar
• 250 ml vegetable stock, hot
• 125 ml cream, (Cremefine)
• salt
• Pepper, whiter
• Parsley, chopped

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Instructions

1. Wash, peel and cut the carrots into sticks. Heat the butter and caramelize the sugar while stirring. Add the carrots and coat with the caramel, stirring constantly. Deglaze with the hot stock. Cover the carrots and cook for 25-30 minutes. Remove the lid after approx. 15 minutes so that the liquid can evaporate. When the carrots are done, add the cream and season with salt and pepper. Sprinkle with parsley.