Czech Carrots With Peas Dušená Mkrev S Hráškem
"Serve with potatoes or noodles and hot dogs seem popular. The original recipe calls for using a can of peas, I used 1 1/3 cup frozen frozen whatever you have works. I used a bag of baby carrots."
Original is 4 servings
Ingredients
- Carrots
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- Sauce
Nutritional
- Serving Size: 1 (438.4 g)
- Calories 298.4
- Total Fat - 18.1 g
- Saturated Fat - 11.1 g
- Cholesterol - 45.8 mg
- Sodium - 689.3 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 6.5 g
- Sugars - 12.4 g
- Protein - 5.7 g
- Calcium - 70.1 mg
- Iron - 2.4 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat carrots, water, salt and butter for 20 minutes until soft.
Step 2
In a second pan make roux by melting butter and adding flour, cook until light brown.
Step 3
Add carrot water and whisk until thickened.
Step 4
Add carrots, peas, seasoning to taste.
Step 5
Then sugar and lemon juice both to taste, I think carrots are sweet enough and i don't add sugar myself.
Step 6
Simmer until thickened.
Tips
No special items needed.
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