Peel the carrots and cut into slices with the zucchini. Dice the onion and slice the garlic. Heat the olive oil in a coated pan. Sauté the onion and garlic until translucent, let them brown lightly. Add vegetables. Put the lid on and cook until soft. Season with salt, pepper and marjoram. Add the cream and balsamic vinegar, briefly bring to the boil again.
Goes with: Meat without sauce, e.g. meatballs, schnitzel, etc. with pasta, puree or rice
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