Triple Creme Carrots
WHAT YOU NEED
4–5 medium carrots, quartered
Olive oil for cooking
2 garlic cloves, crushed
125ml (1/2 cup) white wine
200g Will Studd Brillat Savarin or Le Dauphin Petit Double Creme
Salt and freshly ground black pepper
1 tbsp chopped chives
1 tbsp chopped pepper
WHAT YOU DO
Steam carrots for 3–4 minutes or until just cooked
Heat a small saucepan over a 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 seasoning, add chopped herbs and serve sauce over the carrots.
(Serves 2 as a side dish)