Summary

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

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Instructions

1. Clean the carrots and cut into fine cubes or wedges. Peel the onions and finely dice them.
2. 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.
3. Serve with boiled potatoes and pan-fried foods.