Carrots in milk sauce
4 servings
30 minutes
Carrots in milk sauce is a delicate and refined dish of European cuisine that combines the sweet taste of carrots with the creaminess of a buttery milk sauce. This recipe recalls traditional rustic dishes where vegetables are stewed in simple yet rich sauces, creating a cozy and warming texture. Thin slices of carrot absorb the creamy aroma, while the addition of sugar enhances their natural sweetness. Serving this dish is perfect as a side to meat or fish but can also be a light dinner on its own. The combination of milk, flour, and butter makes the sauce thick and rich, transforming ordinary ingredients into an elegant and delightful treat.
1
Cut the peeled carrots into wedges, place them in a pot, add a little broth or water, add 1/2 tablespoon of oil, salt, and sugar, cover, and simmer for 20-30 minutes.
- Carrot: 500 g
- Butter: 1 tablespoon
- Sugar: 1 teaspoon
2
Pour the prepared carrots with hot milk sauce and gently mix.
- Milk: 0.8 glass
- Wheat flour: 0.5 tablespoon
