German cuisine · Vegetable Dishes

Carrots and Peas

Carrot slices braised in butter with peas, lightly thickened and seasoned with plenty of parsley.

Ingredients · for 4 servings

• 700 g carrots
• 200 g peas (frozen)
• 1 onion
• 40 g butter
• 1 tsp sugar
• 200 ml vegetable stock
• 1 tbsp cornstarch
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the carrots and cut into slices about 4 mm thick, finely dice the onion and finely chop the parsley.
2. Melt butter in a pot, sauté the onion in it for 3 min. until translucent and sprinkle in the sugar.
3. Add the carrot slices, sauté for 2 min., pour in the vegetable stock and cook covered over low heat for 10 min.
4. Stir in the peas and cook for another 4–5 min. until the carrots are tender-crisp and the peas are hot.
5. Stir the cornstarch smooth with 2 tbsp cold water, stir into the vegetables and bring to a boil for 1 min. until the liquid is lightly thickened.
6. Season with salt and pepper, fold in the parsley and serve hot with potatoes or meatballs.