MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Creamy carrots (traditional method & Thermomix)
Description
Over the last few months, I've been making these creamed carrots for my family. It's a very simple recipe, but incredibly tasty. Perfect as an accompaniment to breaded fish, grilled meat or, if you prefer vegetarian like me, simply with rice or steamed potatoes. Another advantage: they can be cooked in advance and reheated very well.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Heat the oil in a large frying pan or sauté pan. Fry the spring onions until translucent.
2. Add the carrots and sauté for about 2 minutes.
3. Pour in the water and add the stock cube. Cover and simmer for about 10 minutes over medium heat until the carrots are tender.
4. Stir in the lemon juice, crème fraîche, single cream, parsley, salt and pepper. Simmer for a further 1-2 minutes over a low heat.
THERMOMIX® METHOD
Thermomix preparation
1. Place the oil and spring onions in the bowl and fry until golden.
1 min / 120°C / speed 2
2. Add the carrots and sauté
2 min / 120°C / reverse / speed 2
3. Add the water and stock. Cook
10 min / 90°C / reverse / speed 1
4. Add the lemon juice, crème fraîche, single cream, parsley, salt and pepper. Heat
1 min / 90°C / reverse / speed 1.
I love this recipe; thank you and I'm going to make it again with my thermomix...
I'm delighted! Thank you so much for your message!