Carrots – Onions – Vegetables

Ingredients for 3 servings:

• 300 g carrot(s), cleaned and weighed
• 300 g onion(s), cleaned and weighed
• 30 g butter
• ¼ liter vegetable broth
• Salt
• some starch flour (arrowroot starch, alternatively potato or corn starch)
• some lovage if desired (season carefully)
• n. B. Pfeffer
• Parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

best with boiled potatoes

Clean the carrots and cut into fine cubes or wedges. Peel and finely dice the onions. Melt the butter in a saucepan and sauté the onions until translucent, adding a little salt. Then place the carrots on top and top with vegetable stock. Add a pinch of lovage (if desired). Sauté for no longer than 10 minutes. Remove from the heat and sprinkle in the arrowroot (use it carefully—it thickens quickly). Sprinkle with plenty of parsley. Serve with boiled potatoes and pan-fried foods.