John Myers
Ingredients for 2 servings:
- ½ onion(s), finely chopped
- 250 g potatoes, diced
- 250 g carrot(s), diced
- ½ bunch parsley
- 1 tbsp oil
- ½ tbsp butter
- ½ tbsp flour
- ¼ liter vegetable broth
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Sauté the finely chopped onion in a little oil in a pan until translucent, remove from the pan, and set aside. Dice the peeled potatoes and carrots and fry in the same pan until golden brown. Season with pepper and salt. After about 10 minutes, transfer the vegetables to a sieve and drain off the fat. Melt the butter in a saucepan, add the flour, and make a roux. Top up with the stock and bring to a boil briefly until the sauce has thickened. Add the chopped parsley to the vegetables and add it to the saucepan along with the onions. Goes well with fish and white meat.
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