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
Print Recipe
Pin Recipe 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.
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