Creamy Matchstick Carrots

1. 1

   Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.

2. 2

   Heat the butter in a deep pan over a medium heat. Add the finely chopped onion and cook until a golden colour. Add the carrots and stir well.

3. 3

   Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.

4. 4

   Reduce the heat and simmer until the carrots are tender, stirring frequently.

5. 5

   Season with salt and pepper, remove bay leaf and stir in the cream just before serving.

6. 6

   Garnish with extra bay leafs if desired.

7. 7

   For Vegetarian use Vegetable broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.