Peel the carrots and cut into small pieces. Boil the carrots and peas in a saucepan with salted water for about 15-20 minutes. Then transfer the vegetables with the water into a bowl. Melt a large piece of butter in the pan and then mix it with about 2 tablespoons of flour. Put the vegetables back into the pot with about 50 ml of the cooking water. Mix well and add sugar to taste.
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