Wash the potatoes, cook for about 20 minutes in boiling salted water. Drain, rinse in cold water, peel and cut into slices. Clean the carrots and cut into thick sticks. Peel the onion and cut into small cubes.
Heat 1 teaspoon of butter and sweat the carrots with the onions in them, deglaze with the vegetable stock. Let it simmer for about 10 minutes over a low heat - be careful not to let the carrots get too soft! Then pour over a sieve and collect the broth!
Now prepare a roux. To do this, the remaining butter is heated in a saucepan and the flour is added - do not let it get too hot - otherwise the butter will burn! Gradually add the vegetable stock - whenever liquid has been added, wait until everything has combined again - otherwise there will be lumps. When all the broth has been added, add the milk as well. Season everything with salt, pepper and nutmeg.
At the end, the potatoes and the carrot and onion vegetables are carefully folded in and reheated in the sauce.
This also goes well with something pan-fried, such as B. Turkey medallions.
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