Carrots – Onions – Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g carrot (s), weihed cleaned
- 300 g onion (s), cleaned and weihed
- 30 g butter
- 0.25 liter ¼ vegetable stock
- salt
- some starch (arrowroot starch, alternatively potato or corn starch)
- some lovage if necessary (season carefully)
- pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Clean the carrots and cut into fine cubes or wedges. Peel the onions and finely dice them.
- Melt the butter in a saucepan and sauté the onions until translucent, add a little salt. Then put the carrots on top and fill up with vegetable stock. Add a pinch of lovage (if you like). Do not steam for more than 10 minutes. Remove from the hotplate and sprinkle with arrowroot (dose carefully - thickens quickly). Sprinkle plenty of parsley.
- Serve with boiled potatoes and pan-fried foods.
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