Carrot vegetables

Ingredients for 4 servings:

• 500 g carrot(s)
• 30 g butter or margarine
• ⅛ liter water, hot
• 1 tsp, heaped meat broth powder
• 1 tsp, heaped sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

from home economics class

Peel or scrape the carrots and slice or grate them about 2 mm thick. Prepare the meat broth with the water. Melt the fat in a saucepan and heat until hot. Add the chopped carrots and sauté until translucent (about 4-5 minutes), until some juices have separated. Sprinkle the sugar over the carrots and let them caramelize while stirring. Then pour in the meat broth. Cover the pot and sauté the vegetables on low to medium heat for about 20 minutes until tender. The carrots should still have a slight bite. If you like, you can sprinkle chopped parsley over them shortly before serving. Or add 2-3 tablespoons of canned peas about 5 minutes before the end of the cooking time. I’ve since switched to simply sprinkling the ready-made broth powder over the carrots after the sugar has caramelized and then adding very hot water (straight from the tap). It actually tastes exactly the same, and you really only need one pot. We learned a recipe like this in home economics class back in school. And with a little tweaking (like it’s written above), it tastes best for us and our relatives.