Summary

Ingredients

• 600 g carrot (s), (carrots) OR:
• 1 bunch carrot (s), (finger carrots)
• 2 tablespoon clarified butter
• 1 tablespoon sugar
• 0.25 liter ¼ chicken broth, (instant)
• salt
• pepper
• 100 g cream
• Parsley, fresh

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Instructions

1. Wash and clean the carrots and cut into approx. 1 cm thick slices. Heat the clarified butter in a saucepan, add the carrot slices, sprinkle with sugar and fry until the sugar caramelizes.
2. Add the chicken stock. Now add salt and pepper and cook for about 6-9 minutes, depending on the thickness of the slices.
3. Add the cream and let it reduce for 2 minutes. Finally, fold in the parsley that is not too finely chopped.
4. Tasted especially good with meatballs.