Total Time
Prep 15 mins
Cook 15 mins

This recipe comes from the cookbook Thyme and The River Too.

Ingredients Nutrition


  1. Melt butter with the oil in pan.
  2. Saute the onion and garlic in mixture till onions are limp.
  3. Add carrots and toss to coat.
  4. Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
  5. Puree in small batches and return to pan.
  6. Reheat and season with salt and pepper. Add more sugar if needed.
Most Helpful

Outstanding! Sweet,carroty...smoooth,simple to make~we have a word in french called veloute...velvety and lovely.

Lorrie in Montreal May 21, 2007