Marchewka z Groszkiem
A comforting staple of every Polish childhood: tender sweet diced carrots and green garden peas braised in butter and bound in a velvety, delicate roux sauce.
Ingredients
- • 400g carrots, peeled and cut into neat small 1cm dice
- • 200g sweet garden peas (fresh or thawed)
- • 30g butter
- • 1 tbsp plain flour
- • 100ml vegetable or chicken broth
- • 1 tsp sugar
- • 1/2 tsp sea salt
- • Freshly ground white pepper
Preparation Steps
Place the diced carrots in a saucepan, add just enough water to cover, along with the sugar and salt. Simmer over medium heat for 10 to 12 minutes until fork-tender.
Add the garden peas to the pan with the carrots, cooking for an additional 3 to 4 minutes until the peas are plump and vibrant green. Drain, reserving half a cup of the cooking liquid.
In a clean skillet, melt the butter over medium heat. Sprinkle in the flour, whisking continuously for 1 minute to cook the flour without letting it brown. Gradually whisk in the reserved cooking broth until a silky, creamy sauce forms.
Tip the cooked carrots and peas into the bubbling sauce, stirring gently to coat every vegetable. Season with white pepper, adjust salt and sweetness, and serve warm.