Possum’s Recipe Book

Carrots German Style

Serves 4 or 6

6 carrots – sliced
3 tbsp butter
1 dessertspoon finely chopped onion
 1 tsp. finely chopped parsley
2 cups vegetable stock
Nutmeg – grated
Sea salt
Black pepper
For the sauce
1 tbsp butter
1 tbsp flour
Carrot stock
 
Method
Heat butter in a saucepan and add carrots, onion, parsley, pinch nutmeg 
and cook for a few minutes. 
Add the stock, season to taste. 
Put the lid on and simmer gently until nearly cook.
Meanwhile heat the remaining butter in an other saucepan 
add the flour stir and cook until nicely browned.
When ready strain the stock from the carrots add
sufficient water to make up 1 ½ cups of stock pour it 
onto the browned flour add stir the mixture until it boils. 
Add seasoning put in the carrots and gently cook until tender and serve.