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Braised Carrots with Cream

Liven up a simple main course with this impressive creamy side dish.


  • 1kg carrots

  • 1 onion, finely chopped

  • 2 tbsp. olive oil

  • 1 garlic clove

  • 2 cloves

  • 1 tsp. flour

  • ¼ cup water

  • 1 tbsp. cream

  • ½ bunch parsley, finely chopped

  • Salt and pepper


  • 1.

    Peel, wash and chop carrots into dice size pieces.

  • 2.

    In a heavy based saucepan add oil, onions and garlic and cook on medium to low heat until translucent and soft. Add the carrots and cloves and season well with salt and pepper. Sprinkle with the flour and mix well. Now add the water and cook for 20-30 minutes with the lid on. The carrots should be just tender. Add cream and parsley and gently stir in.

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