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Carrot sauce

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Ingredients for 4 servings:

  • 750 g carrot(s)
  • 50 g margarine
  • 1 tbsp parsley
  • ½ tsp sugar
  • 2 tbsp flour
  • 400 ml water or vegetable stock
  • some salt
  • some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the carrots and cut them into noodles, cubes, or slices. Briefly heat the margarine with the sugar and parsley, add the carrots, and sauté in their own juices over low heat, covered, for about 20 minutes until soft. Sprinkle the flour over the carrots and stir well; you don’t want any flour to be visible, otherwise lumps will form. Pour in water or stock. Simmer over low heat for another 5-10 minutes. Season with salt and lemon juice. Potatoes or whole-grain bread go well with this dish. Tip: For a heartier dish, you can also serve fried Leberkäse (meatloaf).

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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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Carrot sauce