Ingredients
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Method
-
Preparation
Wash and peel the carrots, then cut them into small cubes or thin rounds.
-
Cooking
Simmer the carrots in water with a pinch of salt until soft, then set the cooking water aside.
15 min -
Making the roux
Melt the butter in a frying pan, stir in the flour and fry until golden yellow.
5 min -
Assembling
Gradually whisk the reserved cooking water into the roux, then add the cooked carrots and simmer together for a few minutes.
5 min -
Seasoning
Season with the sour cream, garlic, sugar, vinegar and salt, then finish by sprinkling with parsley.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 800 kcal | 200 kcal |
| Fat | 54 g | 13 g |
| of which saturates | 30 g | 7,5 g |
| Carbohydrates | 74 g | 19 g |
| Protein | 11 g | 2,8 g |
| Fibre | 15 g | 3,9 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
May contain: sulphites (depends on the exact product used)
For sensitive digestion: flour, sour cream (lactose), garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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