Carrots to the good mother

Ingredients for 4 servings:

• 750 g carrot(s)
• 250 g onion(s)
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, crushed
• 1 tbsp flour (type 405)
• 250 ml meat broth, boiling
• 250 ml milk, boiling
• 1 tsp sugar
• 2 egg yolks
• 2 tbsp whipped cream
• 2 tbsp parsley, chopped
• salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Carrot slices in cream sauce

Peel the carrots and cut into 5 mm thick slices. Peel the onions and slice thinly. Fry both in a pan in hot olive oil, cover, and sauté over low heat for about 30 minutes. Towards the end of the cooking time, add the garlic. Sprinkle with the flour and sauté everything together for 3 minutes, stirring continuously. Remove from the heat and stir in the boiling stock, then the boiling milk. Season with sugar, salt, pepper, and nutmeg, and simmer uncovered for about 20 minutes (or until the liquid thickens). Whisk the egg yolk with the cream and stir in. Swirl the pan over low heat until the yolk thickens. Add the parsley before serving. Tastes good with chops or roast chicken, or as a vegetarian main course.