For the carrot sauce, chop the carrots and onion.
Sauté in oil or possibly clarified butter. Finely chop the parsley, add to the carrots with the wine and whipping cream and bring to the boil. Simmer everything together slightly.
Roast the dill and caraway seeds in a dry frying pan, crush them in a mortar and add to the sauce with salt and pepper.
Serve the carrot sauce as a garnish.
Preparation Tip:
The carrot sauce goes well with polenta.
Related Recipes:
Cornish Plaice with Vegetable and Herb SauceFor the corn on the cob, remove the stalks from the carrots, wash and grate them. Clean, wash and chop the...
Mushroom Patties with Basil SauceFor the mushroom pockets with basil sauce, first prepare the dough: Knead all ingredients into a smooth dough...
Bouillabaisse Jelly with Salad and Mustard SauceFor the jelly, finely dice the onions and finely chop the garlic. Clean, rinse and finely dice fennel, carrots...
Cream of Celery Soup with Spinach DumplingsRinse spinach and drain. Remove the peel from the shallot and chop finely. Heat 1 tbsp. butter in a frying...
Pike Sausage with Crayfish on Balsamic LentilsCut pike meat into cubes and marinate with salt, pepper, nutmeg, cayenne pepper, Pernod and Noilly Prat...
Curry CarrotsFor the curry carrots, peel the carrots and cut into rough cubes or sticks. Bring salted water to a boil in a...
Quinoa Chicken BallsFor the quinoa chicken balls, bring salted water to a boil in a pot and add the quinoa mixture. Bring to a...
Pheasant Breast Fillets in Pepper SauceFinely chop the pheasant bones and lightly color in oil. Add the diced celery, onion, carrot and the pepper...
Fish Fillets with Coconut SaucePrepare: Sprinkle fillets of lemon sole or flounder with the juice of one lemon, place in the refrigerator...
Carrot Cream with AppleRinse the vegetables, remove the peel and cut into small cubes. Melt the fat in a small saucepan, sauté the...