- 1 kg of baby carrots.
- 2 bouillon tablets.
- Sugar.
- Oil.
Elaboration
- The carrots are peeled, thinly sliced, sprinkled with a little sugar, and sautéed for 10 minutes in a pan with a little oil. In a pot, put a quarter of a liter of water and the crumbled bouillon cubes. When it comes to a boil, add the carrots and cook for 45 minutes —or until tender. It is then passed through a fine masher and served with toasted bread.