Home · Recipes · Historical Cookbook · Vegetables and Potato Dishes

Young Roots or Carrots

4 servings

Ingredients

• carrots (as needed)
• water (a little)
• butter (a little)
• salt (a little)
• sugar (a little)
• flour (a little)
• parsley (a little)

Instructions

1. Finely scrape and wash the young carrots; if small, leave whole, otherwise cut into strips and rinse again, but do not soak.
2. Start cooking with boiling water, butter, and a little salt, and cook until tender with a little broth, adding very little sugar to taste.
3. Sprinkle a little flour over it or add a little roux.
4. Just before serving, toss with a little finely chopped parsley.

Modernized from a treasured 19th-century German cookbook.