1 1/2 tbsp unsalted butter
2 shallots, peeled and finely chopped
4 large carrots, sliced about 3 mm (1/8 in) thick
1/2 garlic clove, peeled and crushed
scant 1/2 (us) cup (100 ml) water
salt and freshly ground white pepper
2 tbsp finely chopped fresh parsley
scant 1/2 (us) cup (100 ml) whipping cream (optional)
2 shallots, peeled and finely chopped
4 large carrots, sliced about 3 mm (1/8 in) thick
1/2 garlic clove, peeled and crushed
scant 1/2 (us) cup (100 ml) water
salt and freshly ground white pepper
2 tbsp finely chopped fresh parsley
scant 1/2 (us) cup (100 ml) whipping cream (optional)
method
1. Melt the butter in a pan and sweat the shallot in this for 2-3 minutes.
2. Add the carrots and stir in so they are all coated in the butter.
3. Add the garlic and water, cover with a lid and cook for 15-20 minutes over a gently heat. Season with salt and pepper.
4. Add the chopped parsley and the cream, if using, and cook for a further 3 minutes. Serve to your guests.
2. Add the carrots and stir in so they are all coated in the butter.
3. Add the garlic and water, cover with a lid and cook for 15-20 minutes over a gently heat. Season with salt and pepper.
4. Add the chopped parsley and the cream, if using, and cook for a further 3 minutes. Serve to your guests.
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