Carrots with horseradish stewed in butter

Porce carrots mixed with horseradish, sauteed in butter and softened with cream.

Ingredients:

900 g carrots (carrots) 200 g cream 12% 100 g butter 75 g freshly grated horseradish 20 g smooth flour 20 g sugar 15 g salt

Procedure:

1. Cleaned and rinsed under cold running water, cut the carrots neatly into smaller chips or slices
2. Sprinkle the carrots with a little water, add salt, half a batch of butter and simmer for a while
3. Dust lightly with sifted flour, fry briefly, pour in cream, stir thoroughly, simmer, stirring occasionally, until almost tender
4. Finally, add the finely grated horseradish, soften the dish with the remaining half of the butter, sweeten slightly, add salt if necessary and simmer again very briefly.

Recommendation:

Dried carrots are suitable for roasted or stewed meats. As an additional side dish, serve boiled potatoes.