Braised Carrots with Peas

A classic from school canteens and also a diet dish suitable for young children and the sick.

Ingredients:

1 kg of carrots 150 g frozen peas 60 g butter 1 pk onion 2 tbsp smooth flour 2 tbsp oil lemon juice sugar salt water for pouring

Procedure:

1. Clean the carrots, cut into small cubes or coarsely grate
2. In a saucepan in hot oil fry the finely chopped onion, add the carrots, add salt, pour water (up to the level of the carrots, it must be covered) and simmer under a lid
3. After ten minutes add the peas and simmer until tender
4. Finally, dust everything with plain flour, mix well and boil
5. Season with sugar and lemon juice and soften with butter.

Recommendation:

Dried carrots are great with roasted or braised pork shoulder, and we recommend boiled potatoes as a side dish.