Ingredients: 500 g baby carrots 4 cups vegetable stock 1/4 cup honey 3 cloves garlic, crushed salt mace 150 ml (1/4 pint) cream chopped parsley Directions:Slice carrots into a saucepan with the vegetable stock, honey, garlic and salt. Bring to a boil, reduce heat and simmer 30 minutes or until carrots are tender. Adjust seasonings to taste. Puree in a blender or food processor and gently reheat before adding the cream. Do not boil. Served with chopped parsley. |