Ingredients:
10 people:
5 large cleaned carrots
200 g butter
2 tbsp. roasted fennel seeds
Salt & pepper
Procedure:
1
Brown/foam the butter in a saucepan and add the carrots, cut into pieces of approx. 3 cm. Simmer gently under a lid until the carrots are tender. Blend the carrots to a fine, smooth purée. Season with fennel, salt, and pepper, and a little lemon juice if desired.
