Summary

Ingredients

• 500 g carrot (s)
• 250 g peas, (750 with pods)
• 40 g butter, or mararine
• 125 ml water
• a bit salt
• some sugar
• 1 teaspoon cornstarch
• 1 tablespoon water, cold to stir
• 1 tablespoon parsley, smooth, chopped

Print Recipe Pin Recipe

Instructions

1. Scrape (peel) the carrots, wash them when they are still young and tender (carrots!), Leave them whole, otherwise cut them into slices or sticks. Melt the fat. Heat the carrots and split peas in it for a short time. Then add the water, a little salt and sugar and cook the vegetables over low heat for about 15-20 minutes. Then bind it with the mixed cornstarch, season with salt and sugar and sprinkle with parsley.