Carrot Vegetables À La Mama
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg carrot (s)
- 12 medium potato (s)
- 4 small onion (s)
- 500 ml vegetable stock, hot
- salt and pepper
- butter
- 2 teaspoons sugar
- 1 tablespoon Herbs Provence
Print Recipe
Pin Recipe Instructions
- Finely dice the onions, sweat in a little butter until translucent, do not let them take any color.
- Peel the carrots, dice them, mix with the onions and sauté a little. Mix in the salt, pepper, sugar and Provence herbs.
- Peel and dice the potatoes, place on top of the carrots and do not stir anymore! Pour in the vegetable stock and top with a few flakes of butter. Close the lid, bring to the boil and cook for 20 minutes over low heat with the lid closed.
- Then stir, mash a little, if necessary stir in a little cold butter and season with salt and pepper.
- Traditionally, there are meatballs or fried meat sausage (cut meat sausage into 6 parts, fry in rapeseed oil golden-yellow all around, then sprinkle with paprika powder, briefly toast the paprika powder on both sides, but do not let it burn).
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