Carrots with cream and herbs.

Carrots with cream and herbs.

Carrot 400 g.
A bunch of dill to taste
Shallots 30 grams.
Cream 10% 100 ml.
Sugar 1/2 hour. L.
Salt 1/2 hour. L.
Butter 30 oz.
Black pepper to taste

Carrots cut into cubes or slices 5-6 mm thick, thin strips onion, finely chopped greens.
Melt the butter in a skillet.
Put back the carrots and onions, add sugar and salt. Simmer, covered on low heat until half the carrots, stirring occasionally.
Then pour the cream, mixed with herbs, and simmer for another 5-7 minutes.
Season with black pepper and mix.

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