Ingredients
Ingredients for 10 servings:
- 1.5 kg Ardu Carrots chef's cut
- 100 g Ardo Shallot
- 10 g Flat-leaf parsley
- 100 g butter or margarine
- 200 ml vegetable bouillon
- Cape herb mix
- salt and pepper
Allergens
Milk
Celery
Preparation
- Sauté the shallots in the butter or margarine.
- Add the carrots and bouillon and bring to the boil.
- Season with salt, pepper and the Cape Herbs and continue to simmer until the desired tenderness is achieved.
- Finish off with the flat parsley.
