Rinse the carrots under cold, running water. With a peeler, e.g., a potato peeler, peel, then cut off both ends. Cut the carrots either into approx. 5 mm thick slices or into approx. 5 cm long sticks, i. H. quarter the pieces. Peel the onion and cut into small cubes.
Mix 125 ml of water with 1 - 2 teaspoons of granulated broth or 0.5 cubes of broth and let the vegetable broth get hot in a saucepan.
Melt the butter in another saucepan over moderate heat and allow the onion cubes to become translucent, this takes about 3 - 4 minutes. Stirring occasionally. Now add the carrots and pour the vegetable stock over them. Season with herb salt, pepper and a little paprika powder, put the lid on the vegetable pot and simmer gently for 12 minutes. Then the carrots are firm to the bite. Add the cream cheese, stir in and season with herb salt, pepper and, if necessary, paprika powder. Chop the parsley and fold in.
If you want the sauce to lengthen or become a little creamier, add more liquid whipped cream. The sauce should be creamy.
If the consistency is too firm, add a little more vegetable stock to the pot. If it is too runny, bind with a little mixed cornstarch or a light sauce thickener.
Tastes perfect with boiled potatoes.
Tips: If you would like a strong cheese sauce, you can add 50 g of diced jerky meat to the onion cubes in the butter. Then continue as indicated above. Usually there is no need to add more salt, because the jerky meat is spicy.
Butter gives the sauce a really good taste! Margarine cannot achieve that. That is why I recommend butter, which should not be heated excessively, otherwise it will burn.
The cheese sauce is also suitable for other vegetables, such as broccoli or kohlrabi.
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