Carrots with Mustard Basil Sauce

Cut the green from the carrots to about 2 cm. Peel the carrots, rinse briefly and cut in half lengthwise, halving the greens as well. Place carrots in a strainer or possibly a steamer basket. Rinse the basil, pluck the leaves.

Bring a quarter to 1/2 l water and the basil stalks to a boil in the wok.

Place the carrots on top and steam with the lid closed for 10-12 min until crisp.

In a wide saucepan, boil 200 ml of carrot dipping water with the whipping cream until thick. Mix in the mustard. Pluck the basil leaves and fold them in. Season the creamy sauce with the juice of one lemon, salt and freshly ground pepper to taste and serve with the carrots.

Serve with roasted potatoes or long grain fried rice.

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