Creamy pea and carrot vegetables

Ingredients for 3 servings:

• 300 g carrot(s), peeled
• 100 g peas, frozen
• 750 ml vegetable stock
• 2 tbsp vegetable margarine
• 2 tbsp, heaped flour
• Salt
• pepper
• 1 pinch(s) nutmeg
• possibly vegetable stock powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a delicious side dish to potatoes, vegan

Halve or quarter the carrots depending on their thickness and then cut into small pieces. The quantities of vegetables can of course be varied. For example, you can use fewer carrots and more peas. Cook the carrots and the still-frozen peas in the vegetable stock for about 15 minutes, until the carrots are soft. Then pour the cooked vegetables through a sieve and collect the stock in a container. In the same pot, melt the margarine and add the flour. Whisk the roux thoroughly. Then add the reserved stock to the roux, stirring constantly with a whisk, and bring back to a boil until it reaches a nice, creamy consistency. Season to taste and stir in the cooked vegetables. Tastes best with potatoes or fried potatoes. Or simply with a slice of buttered bread.