Servings: 6
Calories: 41kcal
Materiaal
- 1 dunschiller
- 1 koksmes
- 1 stoofpan with cover
Ingredients
Instructions
- Shred 1 onion.
- Clean 1 kg carrots with the peeler and cut into slices with a chef’s knife.
- Light the casserole with 1 knob of butter and add a shredded onion. Let stew for a few minutes.
- Then add the sliced carrots.
- Add 1 cube of vegetable stock followed by 0,5 l water (just enough so that all roots are submerged).
- Add 2 bay leaves and 2 sprigs of thyme and 1 tbsp. honey.
- Put the lid on the stew pot and simmer until almost done. This can vary greatly due to the thickness of the carrot slices and the desired doneness. For me, this is quickly 15 to 20 minutes.
- When the carrots are almost cooked I remove some liquid from the stew and add 1 tbsp cornstarch. Excess liquid I remove from the stew before adding the cornstarch mixture again. Gently stir.
- Before serving, remove the fresh herbs (bay leaf/thyme).
Voedingswaarden
Serving: 100g | Calories: 41kcal
