A delightful and creamy carrot dish that is both simple to prepare and packed with flavor.
Peel and wash the carrots, then cut them into thin matchstick-sized strips.
Cutting the carrots evenly ensures they cook at the same rate.
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 it becomes golden and fragrant.
Stir frequently to prevent the onion from burning.
Stir in the carrot strips and mix well to coat them with the butter and onion mixture.
Ensure all carrot pieces are evenly coated for uniform cooking.
Dissolve the vegetable bouillon cube in the hot water and pour it into the pan. Add the bay leaf.
Adding the bouillon cube dissolved in water ensures even distribution of flavor.
Reduce the heat to low, cover the pan, and simmer until the carrots are tender, stirring occasionally.
Check the carrots for doneness by piercing them with a fork.
Season with salt and pepper to taste, remove the bay leaf, and stir in the cream just before serving.
Adding the cream at the end prevents it from curdling.
Serve warm, garnished with an extra bay leaf if desired, and enjoy your delicious dish.
Serving immediately ensures the dish is at its best flavor and texture.
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