in Germany

Carrot vegetables among themselves

updated

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Ingredients for 2 servings:

  • 500 g carrot(s), peeled and sliced
  • 4 large potatoes
  • 1 onion(s), diced
  • some butter
  • salt and pepper
  • 1 cube of bouillon
  • some sugar
  • some vinegar
  • some parsley, freshly chopped or dried
  • some sweet cream, liquid

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes, boil them in salted water, drain, and mash them. Heat a little butter in a saucepan and lightly brown the onions. Add a little water, dissolve the bouillon cube, and sauté the carrots until tender. Season to taste with salt, pepper, sugar, and vinegar. At the end of the cooking time, add a little cream and the parsley and fold in the mashed potatoes. Serve with meatballs, fried black pudding, or fried panhas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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