Carrots to the nivernais
Instructions
Boil for 5 minutes 500 g carrots, drain them and pass them in a pan with 45 g of butter.
Cover flush with meat broth and cook fresh focus until all the stock is absorbed.
Season with salt, pepper, a little sugar and 250 g of onions fried in butter with a little sugar.
Ingredients and dosing for 4 persons
- 500 g of carrots
- 45 g of butter
- Meat broth
- Salt
- Pepper
- Sugar
- 250 g of onions fried in butter