Pea, Carrot and Butter Vegetables
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g carrot (s)
- 1 liter water
- 1 pinch (s) salt
- 0.5 teaspoon ½ sugar
- 200 g peas, frozen
- 2 tablespoon butter
- 1 pinch pepper
Print Recipe
Pin Recipe Instructions
- Wash and peel the carrots and cut them into small pieces (e.g. cubes or crescents).
- Boil 1 liter of water, add salt and sugar. Then boil the chopped carrots in water for about 5 - 10 minutes until they are soft.
- 1 minute before the carrots are ready to cook, add the frozen peas to the boiling water.
- Remove 2 ladles from the cooking water, then drain the vegetables and rinse with ice-cold water.
- Melt 2 tablespoons butter in a small pan over a low flame. Toast 1 teaspoon flour in the butter, stirring constantly with a flat whisk. When the roux is golden yellow, gradually add the cooking water while stirring - until a creamy, thick sauce is formed.
- Mix the vegetables with the sauce. Round off the whole thing with salt and pepper, depending on your taste.
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