Summary

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

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Instructions

1. 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.
2. 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.
3. The dish is suitable both as a vegetarian main course, but also as an accompaniment to meatballs or fried black pudding or or or.