Carrot Vegetables À La Mama

Summary

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

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Instructions

1. Finely dice the onions, sweat in a little butter until translucent, do not let them take any color.
2. Peel the carrots, dice them, mix with the onions and sauté a little. Mix in the salt, pepper, sugar and Provence herbs.
3. 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.
4. Then stir, mash a little, if necessary stir in a little cold butter and season with salt and pepper.
5. 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).