1/4 cup of oil
1 finely chopped onion
2 sprigs of rosemary
2 cups of beef broth
1 kg of carrot, peeled and cut into pieces
1 tablespoon of chopped parsley
1 tablespoon of chopped green scallion
Salt to taste
1/4 cup of oil
1 finely chopped onion
2 sprigs of rosemary
2 cups of beef broth
1 kg of carrot, peeled and cut into pieces
1 tablespoon of chopped parsley
1 tablespoon of chopped green scallion
Salt to taste
In a pan with the oil, sauté the onion and rosemary until they start to brown
Add the beef broth, carrot, and salt, and cook until the carrot is tender and the mixture thickens
Add the parsley and green scallion, and adjust the seasoning
Serve hot with meat or poultry.
