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Carrot puree
1 serving
carrots are cut into small pieces and stewed with water and butter added till cooked. Then it is strained, combined with milk sauce, salt, sugar are added and brought to boiling point. when leaving, a piece of oil is placed on carrots.
carrots are cut into small pieces and stewed with water and butter added till cooked. Then it is strained, combined with milk sauce, salt, sugar are added and brought to boiling point. when leaving, a piece of oil is placed on carrots.
carrots - 1800 g, butter - 50 g, sugar - 30 g, sauce - 400 g, salt - 10 g
