in Eastern Europe, Poland

Stowed vegetables (East Prussian)

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 500 g peas, fresh or frozen
  • 4 tbsp butter
  • 2 tbsp flour
  • 1 cup broth
  • 2 pinches of sugar
  • 1 bunch of parsley
  • Salt

Instructions

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

also with beans, kohlrabi, Brussels sprouts, turnips etc.,

Melt 2 tablespoons of butter in a saucepan and toss in the vegetables (prepared as usual). Add salt and sugar. Add the stock and sauté until soft. Make a roux with the remaining butter and flour and add the vegetable stock. Simmer for a few minutes over moderate heat. Add the vegetables, season to taste, and sprinkle with freshly chopped parsley. If desired, add a little cream or milk for a more refined texture. For a more modern version, sauté the vegetables as directed, then scatter a few knobs of butter over them and stir in a little flour through a sieve. Mix everything well. It will be creamy, but not as high in calories as it used to be!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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