Czech Saucy Carrots
"Can just use a bag of baby carrots Simple tasty served with noodles or potatoes and meat of some kind"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (246.2 g)
- Calories 129.3
- Total Fat - 6.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 210.7 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 3.8 g
- Sugars - 6 g
- Protein - 1.9 g
- Calcium - 46.5 mg
- Iron - 0.6 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large sauce pan put carrots, water, chicken bouillon ,salt to taste and sugar.
Step 2
Cover and bring to boil.
Step 3
When starts to boil lower the heat and let it simmer until carrots are soft but still have a shape about 25 minutes.
Step 4
When carrots are almost cooked make your roux.
Step 5
In a small sauce pan melt butter add flour and cook for 2-3min, don't let it brown.
Step 6
Stir with wooden spoon constantly.
Step 7
Slowly add this flour mixture - roux to cooked simmering carrots.
Step 8
Stir well.
Step 9
Let it cook for another 5 minutes.
Step 10
Turn of the heat, add vinegar it will bring out more flavor.
Step 11
Taste if needs more salt or sugar.
Step 12
Serve as a side dish with boiled potatoes or pasta and meat of your choice.
Tips
No special items needed.
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