Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 30 g butter, or mararine
- liters ⅛ water, hot
- 1 teaspoon, heaped beef broth, instant
- 1 teaspoon, heaped sugar
Print Recipe
Pin Recipe Instructions
- Scrape or peel the carrots and cut or grate into slices about 2 mm thick.
- Prepare the meat stock with the water. Melt the fat in a saucepan and let it get hot. Add the chopped carrots and sauté until translucent (about 4 - 5 minutes) until some juice has settled. Sprinkle the sugar over it and let it caramelize while stirring. Then pour in the meat broth. Put the lid on and cook the vegetables on low to medium heat for about 20 minutes. The carrots should still have a slight bite.
- If you want, you can sprinkle chopped parsley on top just before serving. Or add 2-3 tablespoons of canned peas about 5 minutes before the end of the cooking time.
- In the meantime I`ve already started to sprinkle the ready-made powder for the broth - after the sugar has caramelized - over the carrots and then just add very hot water (straight from the tap). It actually tastes the same and you really only need the one pot.
- We learned such a recipe in school in home economics. And with a little change (as it is now above) it tastes best for us and the relatives.
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