Carrots in lemon sauce

Name: Carrots in lemon sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Carrots; 7-10 Tbsp Salt; 25 g shelled sesame; 1/2 bunch Parsley; 1 untreated lemon; 30 g Butter or margarine; 30 g Flour; 125 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon Pepper; 1 pinch Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Carrots
7-10 Tbsp Salt
25 g shelled sesame
1/2 bunch Parsley
1 untreated lemon
30 g Butter or margarine
30 g Flour
125 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Lemon Pepper
1 pinch Sugar

Directions

1
Clean, wash, peel and cut the carrots into pieces. Cook in 3/4 litre boiling salted water for about 15 minutes. In the meantime roast sesame seeds in a dry pan. Wash parsley, dab dry and chop coarsely, except for a few leaves for garnishing. Wash the lemon thoroughly, peel the lemon peel with a julienne chewing tool and squeeze the juice. Drain the carrots and collect the carrot water.
2
Heat the fat in a saucepan, dust with flour and sauté. Deglaze with 375 ml carrot water, whipped cream and lemon juice and bring to the boil. Season with salt, pepper, lemon pepper and sugar. Add the carrots to the sauce and serve on a plate sprinkled with sesame, lemon julienne and parsley. Garnish with remaining parsley