Ingredients
- 1 kg carrots
- 75 grams butter
- 1 yellow onion (finely chopped)
- 1 (4 gram) chicken bouillon cube (or 1 vegetable bouillon cube)
- 125 ml water (hot)
- 1 bay leaf
- Salt and pepper
- 2 tablespoons cream
- 2 bay leaves (extra, optional)
How to Make
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Step 1: Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.
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Step 2: Heat the butter in a deep pan over a medium heat. Add the finely chopped onion and cook until a golden colour. Add the carrots and stir well.
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Step 3: Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
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Step 4: Reduce the heat and simmer until the carrots are tender, stirring frequently.
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Step 5: Season with salt and pepper, remove bay leaf and stir in the cream just before serving.
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Step 6: Garnish with extra bay leafs if desired.
We hope you enjoy this recipe!
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