Polish Carrot Gravy (Sos Marchewkowy) is a flavorful sauce made from cooked carrots, often served alongside various meat dishes, potatoes, or as a topping for dumplings. This sauce is both simple to prepare and delicious, offering a slightly sweet and earthy flavor that complements many traditional Polish meals.
Ingredients:
- 400g carrots
- Water (enough to cover the carrots)
- Salt and pepper to taste
- 15g flour
- 40ml oil
Instructions:
1. Peel the carrots and cut them into small pieces / dice them.
2. Place the chopped carrots in a pot and add enough water to cover them.
3. Season with salt and pepper according to your taste.
4. Bring the water to a boil, then reduce the heat to simmer. Cook the carrots until they are soft and tender.
5. In a separate skillet or saucepan, heat the oil over medium heat.
6. Add the flour to the hot oil and stir continuously to prevent lumps from forming. Continue cooking and stirring until the flour turns golden brown and develops a nutty aroma. This process is known as making a roux.
7. Add cold water and stir well until no lumps.
8. Once the roux is ready, carefully add it to the pot with the cooked carrots. Stir well to combine the roux with the carrots.
9. Allow the mixture to come to a gentle boil and cook for an additional 3-4 minutes, stirring occasionally.
10. Serve the Polish carrot gravy hot as a delicious and flavorful side dish.
0 komentarze:
Post a Comment