Clean the carrots and peel them very thinly if necessary. Heat the powdered sugar a little. Add the carrots, caramelize a little and deglaze with a little water. Let cook slowly on a low flame for a few minutes. Sprinkle with salt and a little vanilla from the mill.
When cooking, you can leave chopped carrots to infuse. When the carrots have reached the desired cooking point, toss with a teaspoon of butter.
Ingredients
Print Recipe
Pin Recipe