Marchewka z Groszkiem

Ingredients · 4 servings

• 600 gCarrot, peeled and sliced
• 240 gCanned pea, drained
• 30 gButter
• 20 gWheat flour
• 6 gSalt
• 8 gSugar
• 700 mlWater

Equipment

stovetop, peeler, knife, cutting board, saucepan, sieve, skillet, whisk, spoon, bowl, measuring jug, serving bowl

Instructions

1. 1
   Mise En Place

   Gather all ingredients, measure them, and set out a peeler, knife, board, saucepan, sieve, skillet, whisk, and spoon. · 3 min

   What to look for: Ingredients measured and tools ready on the counter.

2. 2
   Cut Carrots

   Peel the carrots, trim the ends, and slice them into even rounds or short batons so they cook at the same pace. · 7 min

   What to look for: Carrot pieces are even in size and bright orange.

3. 3
   Boil Carrots

   Bring water to a boil with half the salt and half the sugar, add carrots, and cook until tender but not falling apart. · 12 min

   What to look for: Water bubbles steadily and carrots look glossy.

4. 4
   Drain Liquid

   Drain the carrots through a sieve, reserving about 250 ml of the sweet cooking liquid for the sauce. · 2 min

   What to look for: Carrots are drained and a pale orange cooking liquid is saved.

5. 5
   Make Roux

   Melt the butter in a skillet, whisk in the wheat flour, and cook briefly until the mixture foams and smells nutty. · 2 min

   What to look for: Roux is pale, smooth, and lightly foaming, not browned.

6. 6
   Build Sauce

   Pour in the reserved carrot liquid gradually while whisking, then simmer until the sauce turns smooth and lightly thick. · 3 min

   What to look for: Sauce coats the whisk in a thin, glossy layer.

7. 7
   Heat Vegetables

   Add the drained carrots and canned peas to the sauce, folding gently so the peas stay whole and the carrots keep their shape. · 3 min

   What to look for: Vegetables are evenly coated in the pale buttery sauce.

8. 8
   Season Gently

   Taste the sauce, then add the remaining salt and sugar gradually until the carrots taste sweet, balanced, and savory. · 1 min

   What to look for: Sauce is glossy and lightly clings to each vegetable piece.

9. 9
   Serve Hot

   Serve the carrots with peas hot as a classic Polish side dish, spooning the light roux sauce over every portion. · 1 min

   What to look for: The finished side is warm, glossy, and softly spoonable.