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Carrot cream

500 grams




30 grams


3 grams


50 grams


20 grams

white wine vinegar

500 grams

vegetable stock

Take the carrots and peel them. Now trim of the edges and cut them in smaller pieces. Then clean the shallot and cut it in thin slices. Now heat up a pan and add the sugar. Let this caramelize. Once it’s nice and golden add the chopped shallot together with the salt and the butter. Heat this on a medium heat till the shallots are softened. Then add the chopped carrots and fry till they start to color. After that add the white wine vinegar and the vegetable stock. Now reduce the liquid completely. Then transfer it into a blender and spin it till smooth.


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