Malchin carrot pan

Ingredients for 4 servings:

• 1,250 g carrot(s)
• 100 g margarine or butter
• 3 tbsp flour
• 0.2 liters of white wine
• 4 large eggs
• 2 bunches of parsley
• ½ cup cream
• e.g. salt and pepper
• n. B. sugar
• e.g. stock powder or seasoning

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Vegetable dish based on Kurt Drummer

Wash and trim the carrots, rinse again, and cut into sticks. Sauté with a little salt, some seasoning or stock powder, 1 tablespoon of sugar, and the parsley stalks, and just enough water to cover, until tender but not too soft. Make a light roux of the margarine or butter and flour, add a little carrot water, and reduce to a thick sauce. Stir in the white wine and cream. Season again with salt, pepper, seasoning, and plenty of chopped parsley, and stir in the carrots. Hard-boil the eggs, peel them, roughly chop them, and let them marinate. Serve with boiled potatoes and roasted pork belly, with ribs and chops, or even with steamed fish or just boiled potatoes.