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Creamy carrots (traditional method & Thermomix)

Prep Time 10 - 15 min mins
Cook Time 10 - 12 min mins
Total Time 20 mins
Ratings 5 out of 1 votes
Racing: , , ,
Difficulty: Easy
Servings: 4
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.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 30 g oil
  • 3 onions spring slices
  • 800 g sliced carrots
  • 50 g water
  • ½ cube stock
  • 1 tbsp. lemon juice
  • 150 g fresh cream
  • 30 g of liquid cream
  • Salt
  • pepper
  • 1 tbsp. chopped parsley
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/carottes-a-la-creme-methode-traditionnelle-thermomix/