A delightful twist on a classic German carrot side dish, perfect for any occasion.
Wash and peel the carrots, then cut them into thick sticks.
Cut the carrots evenly to ensure they cook uniformly.
In a large saucepan, melt the butter over low heat and stir in the brown sugar until it dissolves and caramelizes.
Keep stirring to prevent the sugar from burning.
Add the carrot sticks to the caramel mixture, stirring to coat them evenly.
Ensure all carrot pieces are well-coated for maximum flavor.
Pour in the vegetable broth, cover the pan, and let the carrots steam over medium-low heat for 20 minutes. Remove the lid halfway through to allow the liquid to reduce.
Check the carrots occasionally to ensure they don't overcook.
Stir in the heavy cream, season with salt and white pepper to taste, and sprinkle with chopped parsley.
Add the cream gradually to achieve the desired consistency.
Serve the dish warm as a side to your favorite main course.
Garnish with extra parsley for a fresh touch.
