A delightful side dish featuring tender carrots in a creamy, flavorful sauce.
Peel and cut the carrots into thin matchstick strips.
Cutting the carrots evenly ensures they cook uniformly.
Heat the butter in a deep pan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the finely chopped onion to the pan and sauté until golden brown.
Stir frequently to prevent the onions from burning.
Stir in the carrot matchsticks and cook for a few minutes.
Coating the carrots in the butter and onion mixture enhances their flavor.
Dissolve the bouillon cube in hot water and pour it into the pan along with the bay leaf.
Ensure the bouillon cube is fully dissolved for an even flavor.
Reduce the heat, cover, and simmer until the carrots are tender, stirring occasionally.
Check the carrots periodically to avoid overcooking.
Season with salt and pepper to taste, remove the bay leaf, and stir in the cream.
Adding the cream at the end prevents it from curdling.
Serve warm, garnished with an extra bay leaf if desired.
For a decorative touch, use a fresh herb sprig as garnish.
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