Cream of carrots, endives and Antésite

• 500 g of carrots
• 2 endives
• 1 shallot
• 20 g butter
• 1 tbsp muscovado sugar (or brown sugar)
• 10 cl of whipping cream
• A dash of Antésite Réglisse Anise

Recipe instructions:

1. Cut the endives in half. Remove the core and cut into thin strips. Peel the carrots and cut into slices.
2. Brown the chopped shallot in the butter without letting it brown, then add the endives and sugar. Let it brown for 10 minutes, stirring from time to time. Add the carrots, stir and cover with water. Cover and cook over low heat for about forty minutes.
3. When the carrots are cooked, mix in a blender with the cream and season. Serve hot with a dash of Antésite.