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Creamed Carrots

It is not often that dished with vegetables appear on the blog, and salty dishes are not the most common ones. But when a dish that is just delicious pops up, then I can do nothing but share it with you. I have to admit that I didn’t expect these ultra creamy carrots to taste so good and even thought I’d made too much … it disappeared in two seconds flat.
So try them with a delicious meat dish or as I have done: with my leek pie.

CREAMED CARROTS
2 SERVINGS.

200 G CARROTS
30 G BUTTER
1 TSP. SUGAR
SALT AND PEPPER
1 DL WATER
1 DL HEAVY CREAM
CHOPPED PARSLEY

Peel the carrots and cut them into slices.

Melt the butter in a small pot and sauté the carrots with the sugar, salt and pepper for a few minutes until the butter is almost gone.

Add water and let the carrots simmer until the water has almost evaporated.

Stir in cream and cook the dish until it’s creamy and thick and the carrots are nicely tender.

Serve with finely chopped parsley.

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