- 20 carrots bunched
- 300 ml carrot juice
- 150 ml chicken stock
- 25 grams butter
- First, scrape the carrots so that you can use the scraps for the carrot juice or other recipes.
- Turn the carrots and remove the unattractive parts of the foliage.
- Blanch the carrots in carrot juice and chicken stock and keep them al dente and crunchy.
- Strain off the remaining liquid and reduce the liquid until it has the consistency of treacle.
- Mount with the butter and add the chopped parsley.