Vegetable sauce with a subtle spiciness

Ingredients for 2 servings:

• Margarine for frying
• 100 g onion(s)
• 1 garlic clove(s)
• 150 g leek
• 175 g carrot(s)
• 100 ml milk
• 100 ml vegetable stock
• Salt and pepper, white
• e.g. chili flakes
• 1 tsp mustard, medium hot
• 60 g herb melted cheese, approx.
• 1 tsp flour
• 25 ml water, cold
• n. B. Broth powder
• 1 tsp, heaped chives
• 1 tsp, sautéed parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, with leek and carrots

Clean, weigh, and slice the leeks and carrots. Peel and dice the onion. Chop the herbs. Heat the margarine in a saucepan and fry the onion until golden brown. Add the garlic, leeks, and carrots and stir to combine, then pour in the milk and vegetable stock. Season the vegetables with a little salt, pepper, and chili—use the amount sparingly. Cover and simmer for about 10 minutes. Stir in the mustard and herb cheese spread. Mix the flour and cold water until lump-free, or shake well in a small cup or jar with a sealable lid. Stir the mixture into the sauce. Season the vegetable sauce with the spices, then stir in the parsley and chives. The sauce tastes wonderful with mini dumplings, pasta, mashed potatoes, etc.