Carrots a la creme

Side dish tonight, June 2, 2015
Delicious and sweet side dish for any poultry of meat
4 servings
  • 600 g carrots
  • 50 g butter
  • ¼ tsp Sugar
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ¼ liter heavy cream
  • 1 bundle of parsley
1) Clean carrots and cut them in bite size pieces
Melt butter in a casserole and add the carrots, add sugar, salt and pepper
Sauté for a couple of minutes, while stirring. Add ¼ cup water and let is simmer until most of the water has evaporated. Add the heavy cream and let it boil till you get a creamy consistency .
Add the finely chopped parsley and serve.
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