My best carrot-potato vegetables

Ingredients for 4 servings:

• 1 kg carrot(s), peeled and roughly diced
• 500 g potatoes, mainly waxy, peeled and roughly diced
• 1 onion(s) (vegetable onion), peeled and finely diced
• 3 cloves garlic, peeled and finely diced
• 1 liter vegetable broth
• 1 pinch(s) of salt and pepper
• 2 tbsp butter
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the carrots, onion, and garlic to a boil in the vegetable stock and simmer for about 10 minutes. Then add the potatoes, stir, and continue to simmer on low heat until the potatoes are tender. Discard all but a small amount of the stock. In a small pan, make a roux of the butter and flour and thicken the vegetables with it. Simmer briefly again. Season to taste with salt and pepper. This dish is suitable as a vegetarian main course, but also as a side dish to meatballs or fried black pudding, or…or…or.