Pea-Carrot Vegetables

For the peas and carrots, slice the carrots and cook with the peas in salted water until tender. Do not pour away the cooking water.

For the roux, put the flour and oil in a saucepan, stir well with a whisk so that there are no lumps and heat on high.

Stir constantly as you do this. Once the flour begins to brown, the roux is ready. Reduce the heat by half.

Then add the cooking water of the vegetables (maximum 200 ml) and stir well so that no lumps form. Add milk and let the whole thing bubble up briefly (!).

If the sauce is not creamy enough or too solid, add additional milk or roux. Do not bind with cornstarch, otherwise the mixture would separate!

Season with clear soup. Finally, stir in peas and carrots and bring to a boil briefly. Stir in finely chopped parsley just before serving.

Preparation Tip:

The pea-carrot vegetable goes well with cevavpcici, for example.

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