Bienemayas Carrot Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 1 small onion (s)
- 1 piece (s) butter
- 1 teaspoon, leveled sugar
- 125 ml vegetable stock
- 1 cup cream
- salt and pepper
- nutmeg
- Sauce thickener, light
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Wash, peel and slice the carrots. Peel the onion and chop finely. Wash and finely chop the parsley.
- Bring salted water to the boil in a saucepan and cook the carrots al dente in it. Drain the water and set the carrots aside. Put some butter in the same saucepan, fry the onions in it, sprinkle with sugar and deglaze with vegetable stock. Top up with cream, add the carrots and simmer again briefly. Season to taste with salt, pepper and nutmeg, if necessary thicken with a sauce thickener. Finally sprinkle the parsley on top.
- This side dish is very popular in our family and goes well with many dishes. We prefer to eat the carrot vegetables with meat fritters and mashed potatoes. Children like to eat it too.
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