Gestowed Vegetables (East Prussian)

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g carrot (s)
  • 500 g peas, fresh or Tk
  • 4 tablespoon butter
  • 2 tablespoon flour
  • 1 cup broth
  • 2 pinches sugar
  • 1 bunch parsley
  • salt
Gestowed Vegetables (East Prussian)
Gestowed Vegetables (East Prussian)

Instructions

  1. Melt 2 tablespoons of butter in the pan and toss the vegetables prepared as usual. Add the salts and the sugar. Top up with the broth and simmer until soft.
  2. Make a sweat with the remaining butter and flour and fill up with the vegetable stock. Simmer for a few minutes over moderate heat. Add the vegetables, season to taste and sprinkle with freshly chopped parsley.
  3. If desired, a little cream or milk can be added to refine.
  4. For the more modern variant, the vegetables are steamed as indicated, then at the end a few flakes of butter are spread over them and some flour is stirred in via a sieve. Stir everything well.
  5. It will be creamy, but not as high in calories as it used to be!

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