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Carrots with Peas or Carrots with Pea Pods

4 servings

Ingredients

• 1 soup plate Carrots
• 1 soup plate Peas
• Salt water (a little)
• 1 tbsp Butter
• Sugar (a little)
• Flour (a little)
• Meat broth (a little)
• Parsley (a little)
• Bread dumplings (a little)

Instructions

1. Estimate about 1 soup plate full of each vegetable.
2. Cook the young carrots, cut into fine strips, until tender in a little salted water with 1 tablespoon of butter.
3. In a second pot, cook the shelled pea pods until tender, also in salted water with butter; add a little sugar to both vegetables while cooking.
4. Make a light roux with butter, add some good meat broth, add both vegetables, and bring to a boil.
5. Before serving, toss with finely chopped parsley and garnish the dish with bread dumplings or rolled, sliced egg pancakes.

Modernized from a treasured 19th-century German cookbook.