Pea and carrot vegetables

Ingredients for 4 servings:

• 3 carrots
• 1 ½ onions
• ½ bag of peas, frozen
• 150 ml cooking cream
• 250 ml vegetable broth from instant broth
• ½ tsp sugar
• salt and pepper
• Coriander seeds
• some flour
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Wash and peel the carrots, and cut into small strips, approximately 4 cm x 0.3 to 0.4 cm wide. Peel the onion and finely dice it. Heat a pan with a little butter and melt the butter. When the pan is hot enough, reduce the heat slightly. Add the onions and carrots to the pan and sauté over medium heat. After 2 minutes, sprinkle the sugar over the carrots and stir. Mix in 250 ml of vegetable stock and use it to deglaze the carrots. Bring to a boil, then simmer for 2 minutes, then add the cream. Bring back to a boil and then simmer on low heat for about 7-9 minutes. Add the frozen peas and stir well. Bring back to a boil and then simmer for 5 minutes. Meanwhile, season the vegetables with a little freshly ground pepper, a little salt, and coriander. The coriander can be ground using a mill or a mortar. Finally, thicken with a little flour until the desired consistency is reached. This is up to you; I always use a good tablespoon of flour. Serve as a side dish with some parsley. It goes well with potatoes and pork, for example.