Möhren und Erbsen

Tender carrots and peas bound in a smooth buttery sauce. The aroma of nutmeg and fresh parsley brings a rustic, comforting touch.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 206
• Protein: 6 g
• Carbs: 22 g
• Fat: 9 g

Ingredients

• 500 g Carrot ( sliced )
• 300 g Green peas ( fresh or frozen )
• 40 g Minimum butter sweet
• 1 piece Yellow onion ( minced )
• 1 tbsp Wheat flour
• 1 tsp White sugar
• 300 ml Mineral water
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Vegetable preparation

   Peel the carrots and cut them into regular 5mm slices. Finely chop the yellow onion.

2. Sautéing the onion

   In a sauté pan, melt the butter. Add the onion and let it sweat without browning until translucent.

3. Glazing and dusting

   Add the carrots and sugar. Mix to coat well with fat. Sprinkle with flour (singer) and stir for 1 minute to cook the flour without burning it.

4. Adding liquid and simmering

   Pour in the water and add the crumbled vegetable stock. Bring to a simmer. Cover and cook over low heat until the carrots are tender when pierced with a knife.

5. Binding and seasoning

   Add the peas. Heat for 5 minutes. The sauce should coat the back of a spoon. Add the grated nutmeg, salt, pepper, and chopped flat-leaf parsley.

Chef's tips

• The sauce should be creamy: if it's too thin, remove the lid at the end to reduce.
• Don't skip the nutmeg, it's what gives this dish its typical character.
• To keep the peas bright green, only add them at the very end.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.