Carrots to roquefort
Carrots to roquefort
Carrots to roquefort
5
1
Stefano Moraschini
Cut the carrots julienne.
In a small Pan let dissolve in low heat the cheese cut into small pieces and soaked in milk to get a smooth and homogeneous cream.
Withdrawn from the fire before the batter reaches the boil.
Insaporitelo with chopped parsley and pour over carrots.
Serve.
Calories calculation
Calories amount per person:
122
Ingredients and dosing for 4 persons
License
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