Creamed Carrots with Will Studd Brillat Savarin Triple Cream
An indulgent side dish made heavenly with Brillat Savarin triple cream cheese.
An indulgent side dish made heavenly with Brillat Savarin triple cream cheese.
Ingredients:
- 200g / 7oz Brillat Savarin (IGP)
- OR Le Dauphin Petit Double-Crème
- 4–5 medium carrots, quartered
- Olive oil for cooking
- 2 garlic cloves, crushed
- 125ml (½ cup) white wine
- Salt & freshly ground black pepper
- 1 tbsp chopped chives
Method:
- Steam carrots for 3–4 minutes or until just cooked.
- Heat a small saucepan over medium heat and add a splash of olive oil. Cook garlic for 1–2 minutes, stirring often until just fragrant. Add white wine and allow to reduce slightly. Slowly add the triple cream cheese allowing each bit to be incorporated until you achieve a smooth sauce.
- Check to the season, add chopped herbs, and serve sauce over the carrots.