Carrots in Gorgonzola Cream

For the carrots in Gorgonzola cream, first peel the carrots and cut them diagonally into slices.

Heat the oil in a pan and sauté the carrots for 5-6 minutes.

Deglaze with white wine and continue to simmer until the liquid has almost evaporated.

In the meantime, wash the parsley, dab dry and chop finely.

Pour the whipping cream over the carrots and let the Gorgonzola melt in it.

Simmer a bit more until the sauce becomes creamy.

Finally, loosely stir the parsley into the carrots with gorgonzola cream, saving a little for sprinkling on top.

Arrange in a bowl, sprinkle with the remaining parsley and serve, for example, with pork medallions.

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