Parsley Carrots in Parmesan Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 large carrot (s)
- 4 tablespoon parmesan, freshly grated
- 2 tablespoon crème fraîche
- 1 bunch parsley
- 1 pinch (s) sugar
- 1 tablespoon flour
- 2 tablespoon butter
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into approx. 2 cm thick slices or roughly 5 cm long and 2 cm thick sticks. Place the carrots in a saucepan with a little cold water (the carrots should just be covered), add 1 pinch of sugar and salt and cook until al dente.
- In the meantime, chop the parsley. When the carrots are cooked, drain them in a colander and collect the boiling water. Melt the butter in the saucepan, sprinkle in the flour and sweat briefly while stirring. Gradually add the carrot boiling water, stirring well with a whisk so that no lumps form. Sprinkle in the grated parmesan and stir until melted. Refine with créme fraiche and season with salt, pepper and nutmeg. Add the carrots and mix everything together.
- Just before serving, stir in the chopped parsley and let everything simmer briefly (1-2 minutes) while stirring. Tastes good with everything pan-fried and also adds a sauce.
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