Carrots and boiled potatoes Recipe
Recipe Ingredients for Carrots and boiled potatoes
| Amount | Ingredient |
|---|---|
| 600 grams | Carrots |
| some | Salt, pepper, parsley (to taste) |
| 400 grams | Potatoes |
| 1 pc | Onion |
| 750 ml | Broth |
| some | Sugar |
| 30 grams | Margarine |
| 2 tbsp | Flour |
| 1 tbsp | Creme fraiche |
Carrots and boiled potatoes Recipe Directions
Peel the carrots and potatoes. The carrots into medium size pieces and cut the onions and sauté sliced with a little oil in a pan briefly. Add some sugar and then pour the sauce over the carrots. These then as long to cook until they are al dente.
The potatoes into quarters and provide for approximately 15 minutes in the pressure cooker (depending on size of potatoes). The salts do not forget the potatoes.
If the carrots are cooked, take them with the liquid from the pot. It is best if you take the carrot out of the broth, then you may be better to stir the sauce.
Make the roux with the margarine and flour into the pan, then add the broth and bring to the boil while stirring. Then give the carrots into the sauce again.
If it should still be too liquid, thicken with gravy thickener. Season to taste with salt, pepper and sugar. add the parsley and give a small dollop of creme fraiche to it.
