8 big carrots
20 gr butter
1 tb honey
1/8 liter Maggy chicken stock
1 tb cream (“eshta), or ½ tin PUK cream
1 tb mustard,
1 ts chopped basil
Heat the butter in a pot and add the carrots, fry on medium heat for a moment.
Add the honey, salt and pepper and the Maggy stock, let it simmer for 10 minutes.
Pour most, but not all of the water off and add the cream, the mustard and curry.