INGREDIENTS
1 1/2
lbs Carrots, medium
1 tbsp
Flat leaf italian parsley, fresh
2 tbsp
Mint, fresh
3
Eggs
1 tsp
Kosher salt
1 tbsp
Olive oil, extra virgin
3 tbsp
Butter
1
in Parmesan cheese, grated
1 1/2 tbsp
Sherry, dry
¼ plus 1/8 cup heavy cream (on measuring cup it is 100 ml)