Carrots with sauce
6 servings
75 minutes
Carrots in sauce is an original dish of author cuisine that combines the tenderness of stewed carrots with the rich flavor of wine sauce. It is based on a harmony of simple ingredients: sweet carrots, soft onions, and fragrant parsley united by a delicate balance of white wine and flour creating a velvety texture. This dish is perfect as a light side or standalone treat highlighted by the delicate acidity of wine. It particularly shines in the warm atmosphere of home dinners where simplicity and sophistication of taste are valued. Such a recipe embodies gastronomic minimalism where a few ingredients transform into a tender and aromatic dish that warms the soul and awakens the appetite.
1
Clean the vegetables and slice the carrot into half-centimeter thick pieces, and finely chop the onion and parsley.
- Carrot: 1.5 kg
- Onion: 1 head
- Parsley: 3 stems
2
Heat the oil in a pan. Add the onion and sauté on low heat for 6 minutes until it becomes transparent and soft. Then add the carrot and cook for another 5 minutes.
- Olive oil: 6 tablespoons
- Onion: 1 head
- Carrot: 1.5 kg
3
Mix in the flour and cook for another 5 minutes, then add wine, salt, and pour in water to cover the vegetables. Cover with a lid and cook on low heat for 30-60 minutes — the time depends on the type of carrot.
- Wheat flour: 1 tablespoon
- Dry white wine: 175 ml
- Salt: to taste
4
When it becomes soft, place it on a warmed dish and sprinkle with parsley.
- Parsley: 3 stems