Carrot cream (2)
Instructions
Clean and boil the carrots, half-cooked, drain and cut into rings.
Put them in a pan with the butter, cream, salt and pepper and let it cook slowly until the cream has been absorbed.
Add the parmesan and stir well to mix.
Before serving pour over carrots few drops of Worcestershire sauce.
Ingredients and dosing for 4 persons
- 600 g of carrots
- 40 g of butter
- 25 cl of cream
- 2 tablespoons of grated parmesan cheese
- Pepper
- Salt
- Few drops of worcestershire sauce