1 kg of carrots, 35 minutes of uncovered cooking. A creamy dish that works on two levels: milk infused with lemongrass for 30 minutes, then poured over carrots that slowly melt away. Mint arrives last, just before serving.

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Ingredients for 8 servings

servings
  • Lemongrass and fresh mint
  • 1 bunch of carrots with greens, about 2.2 lb (1 kg)
  • Creances if possible, peeled and sliced
  • 2.1 cups (500 ml) whole milk
  • 2.1 cups (500 ml) farmhouse liquid cream (30%)
  • 1 tablespoon dried lemongrass
  • 1 knob of butter, 1/2 salt
  • Salt and freshly ground pepper
  • 10 fresh mint leaves
  • Washed, dried and finely chopped