ReceptnaptárCreamy carrot stew
Creamy carrot stew is a sweetish, colourful dish that children especially love. The thinly cut carrots braise on caramelised sugar, while white pepper and parsley offset the sweetness. Meat broth gives it depth and a sprinkling of flour gives it body. It comes to the table with fasírt, Hungarian meat patties, roast meat or a fried egg.
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Ingredients
Method
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- Peel the carrots and cut into thin matchsticks, or shave with a peeler.
- In a saucepan, melt the lard, add the sugar, and caramelize to a golden brown over medium heat.
- Add the carrots, parsley, and white pepper, and toss well in the caramel.
- Cover and steam over low heat for 12-15 minutes, splashing in a little broth now and then so it doesn't catch, until the carrots soften.
- Sprinkle with the flour, fry another 1-2 minutes, then pour in the rest of the broth.
- Cook over medium heat for 5-6 minutes until thick and stew-like; season with salt.
- If the color isn't dark enough, deepen it with a teaspoon of caramelized sugar.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cut the carrots as thinly as you can, because matchstick strips soften quickly and evenly, whereas thick pieces stay hard for a long time.
- Caramelise the sugar carefully, and as soon as it turns golden brown, add the carrots at once, because a moment later it can burn.
- Add the broth to the braising carrots a spoonful at a time, so that their flavour is not cooked out and the stew does not end up too thin.
Frequently asked questions
It has turned out too sweet. What can I do?
A few drops of lemon juice or a little white pepper will balance it. Next time, reduce the amount of sugar, especially if the carrots are sweet to begin with.
Can it be frozen?
Yes, in portions, and it keeps in a container for 2-3 months. After thawing, loosen it with a little water or broth, because the flour-thickened sauce sets firm.
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