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Carrot vegetables

updated

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Ingredients for 2 servings:

  • 1 tbsp butter
  • 3 tbsp flour
  • 1 can carrot(s) (800 g), diced, not drained
  • 1 vegetable stock cube
  • 2 dashes lemon juice
  • pepper
  • optional spice(s) of your choice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick, easy, delicious, low in calories

Make a roux: Melt the butter in a saucepan. Gradually add the flour, stirring vigorously to avoid lumps. Once all the flour is used up, gradually add the carrot liquid until it is all gone. Stir quickly to avoid lumps! Tip: To better measure the liquid, I always leave the lid on the can a little bit at a time, so you can easily drain the liquid and the carrots stay in the can. Now just season to taste with stock cubes, lemon juice, and pepper (or other spices)! Bring back to a boil, and you have a delicious side dish. Note: Potatoes go very well with this dish. Black salsify is also very good instead of carrots.

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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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