Summary

Ingredients

• 500 g carrot (s)
• 1 tablespoon butter
• 2 tablespoon sugar
• 1 onion (s)
• 200 ml vegetable stock
• salt and pepper
• possibly white wine
• Parsley, chopped
• cream

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Instructions

1. Slice the carrots and finely chop the onion. Heat the butter in a saucepan, add the sugar and let it caramelize (careful, very hot!).
2. Then add the onions and carrots and stir in carefully. Deglaze with the vegetable stock and season with salt and pepper. If you want, you can add a small sip of white wine to the whole with the vegetable stock.
3. Simmer for about 20 minutes or until the carrots are soft enough. Add the cream and sprinkle with chopped parsley.