This carrot stew is an old family recipe, we often cook and usually serve it with boiled pork (it can be a delicious sidedish after a pork bone stock). The only seasoning used in this főzelék is salt, but freshly ground black pepper and a dash of lemon juice can make this dish more extravagant.
Ingredients:
- 800 g (~1 3/4 lbs) carrots
- 1-2 tbsp vegetable oil
- 1/4 tsp salt
- 3 heaping tbsp flour
- 1 liter (~4 1/4 cups) milk
Peel and slice the carrots. Heat oil in a pot, add carrots and stir-fry for 2-3 minutes. Salt and pour in water just enough to halfway cover the food. Cover the pot and over low heat simmer until carrots are tender (stir regularly and add more water if necessary). When carrots are tender and liquid has boiled away, stir in flour, then pour in milk and cook – while stirring continuously – until the stew thickens.
