VIDEO: Thicken peas and carrots

Canned peas and carrots are quick to make and especially popular with children.

Thicken the canned vegetables properly

1. Open the can and pour the peas and carrots through a sieve.
2. Catch the stock from the vegetable jar in a measuring cup.
3. Now add the cream and read the filling level of the measuring cup. You must have at least 250ml for 4 people. If there is less vegetable liquid in your measuring cup, you can add something, if you wish water or add vegetable stock.
4. Pluck the leaves from the parsley and chop the parsley leaves very finely.


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5. Peel the shallots or onion and finely chop the shallots or onion.

This makes peas and carrots a great side dish

1. Put the butter in a saucepan and let the fat melt.
2. Then add the finely chopped shallots or the onion cubes to the butter.
3. Let the shallots or onion cubes sweat in the butter, stirring constantly, until the cubes are slightly translucent. Be careful not to burn the butter. The fat shouldn't turn brown either. The butter must keep its light color. So turn down the heat on your stove in good time or pull the pot off the hob in between.
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4. Now you need to thicken the sauce of the peas and carrots. To do this, stir in the flour with a whisk and let the mixture simmer for a minute.
5. Now add the vegetable liquid from the can of peas and carrots to the butter mixture at once and stir until the sauce has thickened.
6. Now add the peas and carrots and the chopped parsley to the vegetable sauce and stir the peas and carrots evenly into the sauce.
7. Now season the thickened peas and carrots with salt and pepper.

Instead of parsley, you can also add chervil, tarragon or chives to the thickened peas and carrots.