Tarragon Carrots with Hollandaise Sauce

Cut the carrots in a rolling cut: cut crosswise into pieces about 2 cm wide, rolling the carrot backwards a quarter turn after each cut. Chop the onion into small pieces. Strip the tarragon leaves from the stems and chop with kitchen shears.

Melt the butter. Sauté the onion until light yellow. Add the carrots and sauté briefly. Pour in the soup and add half of the tarragon. Cover and simmer gently for about ten minutes.

For the hollandaise, add the sauce powder to the milk with a whisk and continue to stir. Whip the cream until stiff and fold it loosely into the finished sauce.

Arrange the carrots and spread the sauce evenly over them. Sprinkle with the remaining tarragon.

Goes well with poultry, veal, pork, sausage, rabbit, fish, long grain rice, tofu, pasta.

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