Carrots and peas with cream
Instructions
Wash and scrape carrots, cut them into logs about 3 cm to 1, flavour in 40 g butter in a saucepan, add a pinch of sugar, cover, Cook on low heat 20 minutes, add 4 tablespoons of cream and let it reduce to a thin layer of cream.
In another pan put peas, 40 g butter and sliced onions, parsley well tied, salt, a pinch of sugar and water to cover.
Low flame you evaporate the water, remove the parsley, add 4 tablespoons of cream and let it reduce to a thin layer of cream.
Let separate preparations or let them simmer for a few minutes together.
Ingredients and dosing for 6 persons
- 1000 g of carrots
- 2 glasses of milk
- 8 tablespoons of cream
- 80 g of butter
- 500 g of already shelled peas
- 2 fresh white onions
- 1 sprig of parsley
- 2 pinches of sugar
- Salt