Ingredients:
1 kg carrots
75 g butter
1 onions, finely chopped
1 chicken stock cubes or 1 vegetable bouillon cubes
125 ml hot water
1 bay leaves
salt and pepper
2 tablespoons cream
2 bay leaves, extra (optional)
Directions:
Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.
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.
Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
Reduce the heat and simmer until the carrots are tender, stirring frequently.
Season with salt and pepper, remove bay leaf and stir in the cream just before serving.
Garnish with extra bay leafs if desired.
For Vegetarian use Vegetable broth.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.