What you need
- Butter, 2x50g (for carrots and for the sauce)
- 3-4 carrots
- 1 table spoon Dijon mustard, 1 table spoon whole grain mustard
- 1 small onion or shallot, 1 garlic clove
- 100ml white wine
- 1 pot of single cream, ca 200ml
- 1 tablespoon of Parmesan (grated)
- Salt, pepper
- Brown sugar (for the carrots)
Equipment
- 2 pots/sauce pans
- Whisker
- Sieve
How you do it
Sauce
- Peel the shallot/onion and garlic and cut thinly
- Put the butter into the sauce pan and turn on the heat.
- When the butter is getting hot (not brown) put the chopped onion/garlic in
- Add salt, pepper and stir until onions are translucent
- Add the wine and cook/stir until the amount is reduced by about a half
- Add the mustards and stir well
- Add the cream and Parmesan and stir well
- Cook until the sauce starts to thicken - continue to stir
Carrots
- Peel and cut the carrots into ca 2 inch long chunks. Cut them again longways so that you stripes of carrots
- Put the carrots into the pot and cover with water
- Bring to the boil for ca 5-6 minutes
- Remove the carrots and excess water using a sieve.
- Dry the pot and add the butter and put on the cooker on low heat
- Add a little salt (some people recommend brown sugar) and melt the butter
- Add the cooked carrot stripes and mix well with the molten butter for ca 2 minutes
