Serve 10

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


Milk, Celery


  1. Sauté the shallots in the butter or margarine.
  2. Add the carrots and bouillon and bring to the boil.
  3. Season with salt, pepper and the Cape Herbs and continue to simmer until the desired tenderness is achieved.
  4. Finish off with the flat parsley.
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