Fine carrot vegetables with dill

Ingredients for 2 servings:

• 500 g carrot(s)
• 1 small onion(s)
• 2 tbsp butter
• 2 tsp vegetable broth, instant
• 1 tsp, levelled sugar
• 3 sprigs of fresh dill or 2 tsp dried dill
• 1 tbsp flour
• 100 ml water
• 200 ml cream, possibly less (at least approx. 100 ml) or Cremefine

Instructions

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

quick and clever

Peel and finely dice the carrots. Peel and finely dice the onion. Pluck the fresh dill from the stalk and carefully chop it. Add the butter to a heated pan and melt. Add the diced carrots, stir in the vegetable stock (powder as a seasoning), and simmer for a while over medium heat, stirring constantly. Add the diced onions and simmer for a while. Check for doneness occasionally. The carrots should still have a bite. Once the vegetables are tender, add the sugar, stir, then sprinkle in the flour and quickly fold in. Add the water, stirring constantly, and add the cream. The amount can be reduced to 100 ml, depending on your taste. Simmer briefly, season again, and add a little more vegetable stock if desired. Remove from the heat, stir in the dill, and serve. It’s a truly delicious vegetable, perfect for pan-fried dishes and boiled potatoes, but also a wonderful accompaniment to steamed fish. You can also simply finely chop bacon and fry it until crispy, pour it over mashed potatoes, and fold in the carrot mixture. It’s a great way to use up those leftover carrots in the vegetable drawer and is especially popular with children.