Pea-carrot-butter vegetables

Ingredients for 2 servings:

• 200 g carrot(s)
• ½ tsp sugar
• 200 g peas, frozen
• 2 tbsp butter
• 1 tsp flour
• e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Wash and peel the carrots, and cut them into small pieces (e.g., cubes or half-moons). Bring 1 liter of water to a boil, add salt, and sugar. Then boil the chopped carrots in the water for about 5-10 minutes, until they are soft. 1 minute before the end of the carrot cooking time, add the frozen peas to the boiling water. Remove 2 ladles of the cooking water, then drain the vegetables and refresh them with ice-cold water. Melt 2 tablespoons of butter in a small pan over low heat. Sauté 1 teaspoon of flour in the butter, stirring constantly with a flat whisk. When the roux is golden yellow, gradually add the cooking water while stirring until a creamy, thick sauce forms. Mix the vegetables with the sauce. Season to taste with salt and pepper.