Mashed carrots (5)
Instructions
Scrape and wash the carrots and cut them into rings.
Slicing the veil the onion and let it dry in 30 g of butter, add the carrots and seasoning.
Pour over the hot broth, add salt and cook for 40 minutes on low heat and cover pan.
Drain the carrots and dip the Mashers, put the puree in a saucepan, combine the remaining butter and Parmesan, a pinch of pepper and cook stirring for another 5 minutes.
Ingredients and dosing for 4 persons
- 800 g of carrots
- 60 g of butter
- 100 cl of vegetable broth
- 1 onion
- 50 g of grated parmesan cheese
- Salt
- Pepper