My Best Carrot-potato Vegetable

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg carrot (s), peeled and roughly diced
500 g potato (s), mainly waxy, peeled and rouhly diced
1 onion (s) (vegetable onion), peeled and finely diced
3 cloves garlic, peeled and finely diced
1 liter vegetable broth
1 pinch (s) salt and pepper
2 tablespoon butter
1 tablespoon flour

Instructions

Bring the carrots, onions and garlic to the boil in the vegetable stock and simmer for about 10 minutes. Then add the potatoes, stir and continue to simmer on a low heat until the potatoes are cooked. Pour off the broth except for a small remainder.
In a small pan, mix the butter and flour into a butter roux and use it to bind the vegetables. Simmer again briefly. Season to taste with salt and pepper.
The dish is suitable both as a vegetarian main course, but also as an accompaniment to meatballs or fried black pudding or or or.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.