Fine Carrot Vegetables with Dill
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g carrot (s)
- 1 small onion (s)
- 2 tablespoon butter
- 2 teaspoons vegetable stock, instant
- 1 teaspoon, leveled sugar
- 3 stalks dill, fresh or 2 teaspoons dried dill
- 1 tablespoon flour
- 100 ml water
- 200 ml cream, possibly less (at least approx. 100 ) or Cremefine
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the carrots. Peel the onion and also finely dice it. Pick the fresh dill from the stem and carefully chop it up.
- Put the butter in a heated pan and let it melt. Add the carrot cubes, stir in the vegetable stock (powder as a spice) and simmer for a while over medium heat while stirring.
- Add the onion cubes and let them braise as well. Carry out the cooking test in between. The carrots should still have bite.
- As soon as the vegetables are in the desired condition, pour the sugar over them, stir, then dust the flour, fold in quickly. Add the water while stirring, add the cream. The amount can be reduced to 100 ml depending on your taste.
- Simmer briefly, season to taste again and, if necessary, add a little vegetable stock. Remove from the heat, stir in the dill and serve.
- In terms of taste, a really fine vegetable that goes well with pan-fried meats and boiled potatoes, but is also a wonderful accompaniment to steamed fish. You can also just cut the bacon finely and fry it until crispy, pour it over the mashed potatoes and fold in the carrot vegetables.
- A great way to use leftovers for the carrots that are still in the vegetable drawer and are particularly popular with children.
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