Carrots with Milk Sauce


500 g/1 lb 2 oz carrots
1/2 tbsp flour
2/3 cups milk
1 tsp sugar
1 tbsp butter

Slice peeled and washed carrots and put into a pot, add a little of stock or water, add 1/2 tbsp of butter, season with salt and sugar, cover and braise 20-30 minutes. Mix cooked carrots with hot milk sauce and stir accurately. If desired use turnips, green peas, string beans, or asparagus instead of carrots in this recipe. Turnips should be sliced and scalded with hot water before braising. Cut string beans on a bias, while asparagus should be cut into battonets before cooking.

Braised Carrots


1 kg/2 lb 4 oz carrots
1/2 tbsp sugar
2 tbsp butter

Slice peeled and washed carrots, put into a pot, add a little bit of water — to cover vegetables halfway, season with salt, add sugar and 1/2 tbsp of butter, cover the pot and cook carrots for 20-30 minutes. Season carrots with remaining butter and move to a serving plate, sprinkle with finely chopped parsley leaves and top with white bread toasts.

This method of cooking can be used to cook kohlrabi, rutabaga, or turnip. Scald turnip with boiling water prior to cooking.

Carrot Soup-Puree


800 g/1 lb 14 oz carrots
1/2 cup rice
3 tbsp butter
2 cups milk
1 tsp sugar

Thinly slice peeled and washed carrots, put into a soup pot together with 1/4 cup water, 1 tbsp of butter, 1 tsp of salt and 1 tsp of sugar, and stew for 5-10 minutes. Add 1/2 cup of washed rice with 5 cups of water, cover the pot and cook for 40-50 minutes on low heat. Set aside 2 tbsp of cooked rice for garnish. Rub everything through sieve (or blend until smooth) .

Add hot milk to the puree and season with salt. Just before  serving add butter and remaining rice to the soup. Serve croutons or toasts on a side.