Carrot puree can cook with potatoes or rice. Peel carrots, chop coarsely and place in a saucepan. Parsley root peel, cut coarsely and add to the carrots. Pour in water and add rice. Add half the butter and some salt. A lid on the pot and bring to boil the vegetables. Switch back and carrots over medium heat about 20 minutes until soft. Drain the carrots. Add cream and carrot puree. a little salt and season with white pepper.
Carrot puree in an open pot stirring creamy simmer until no liquid is present. Remove from heat and puree carrots embezzled remaining butter into small flakes with a wire whisk, until the carrot puree is loose. Carrot puree served as hot as possible.
¤ 500 g Carrots
¤ 50 g Parsley root
¤ 30 g Rice
¤ 1 / 4 L Water
¤ 40 g Butter
¤ 3 tablespoons Cream
¤ White pepper
Serves 3 – 243 cal per serving, 10 mins Prep – 30 mins Total
Young as possible using small carrots. Carrots clean under running water. At best only a slight scrape or brush thoroughly. If necessary, very thin peel. Heat the butter in a saucepan. Let it caramelize sugar, stirring continuously. Carrots to the pot and enough water (about 1 / 8 L) add that the carrots are very lightly covered. Lightly salt and bring just to a boil again. Cover and carrots simmering slowly on low heat can be.
The liquid should thicken it syrupy. Possibly. finally remove the cover. Carrots from the heat and add remaining butter in small pieces. Shake pan gently back and forth, so that the butter combines with the fund and thus covers the carrots. Glazed carrots to taste goose, duck, but also veal or roast pork.
¤ 600 g Carrots
¤ 50 g Butter
¤ 40 g Sugar
¤ 1 / 8 L Water
¤ 50 g Butter
Serves 3 – 387 cal per serving, 45 mins Prep – 45 mins Total