📝 About This Recipe
A cornerstone of German home cooking, Erbsen und Möhren is a nostalgic side dish that transforms humble garden vegetables into a velvety, soul-warming accompaniment. This recipe utilizes a traditional light 'Einbrenne' (roux) and fresh parsley to create a delicate, buttery glaze that perfectly balances the natural sweetness of the carrots and the pop of the peas. It is the quintessential taste of a German Sunday lunch, evoking memories of family gatherings and rustic comfort.
🥗 Ingredients
The Vegetables
- 500 grams Carrots (peeled and sliced into 1/4 inch rounds or small cubes)
- 300 grams Peas (fresh shelled or high-quality frozen petite peas)
- 250 ml Vegetable Broth (preferably low-sodium)
- 1 teaspoon Sugar (to enhance the natural sweetness of the carrots)
The Velouté Sauce
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1.5 tablespoons All-purpose Flour (for the light roux)
- 2 tablespoons Heavy Cream (optional, for added richness)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated is best)
Herbs and Finishing
- 2 tablespoons Fresh Parsley (finely chopped flat-leaf)
- 1/2 teaspoon Lemon Juice (just a squeeze to brighten the flavors)
👨🍳 Instructions
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1
Prepare the carrots by peeling them and slicing them into uniform 1/4 inch rounds. If the carrots are very thick, halve them lengthwise before slicing.
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2
In a medium saucepan, bring the vegetable broth and the teaspoon of sugar to a gentle simmer over medium heat.
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3
Add the sliced carrots to the simmering broth. Cover with a lid and cook for about 8-10 minutes. You want them tender but still holding their shape (al dente).
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4
Once the carrots have softened slightly, add the peas to the saucepan. If using frozen peas, they only need about 3-4 minutes; fresh peas may need 5 minutes.
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5
Using a slotted spoon, carefully remove the vegetables from the broth and set them aside in a bowl. Pour the remaining cooking broth into a measuring glass; you will need about 200ml for the sauce.
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6
Wipe out the saucepan and return it to medium-low heat. Melt the 2 tablespoons of butter until it begins to foam.
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7
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly. Do not let it brown; it should remain a pale, golden color.
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8
Slowly pour the reserved vegetable broth back into the roux in a thin stream, whisking vigorously to prevent any lumps from forming.
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9
Simmer the sauce for 3-5 minutes until it thickens into a smooth, velvety consistency that coats the back of a spoon.
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10
Stir in the heavy cream (if using), sea salt, white pepper, and a fresh grating of nutmeg.
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11
Fold the cooked carrots and peas back into the sauce gently. Stir to ensure every vegetable is glistening with the butter sauce.
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12
Add the squeeze of lemon juice and the finely chopped parsley. Give it one final, gentle toss.
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13
Taste and adjust seasoning with an extra pinch of salt if necessary. Serve immediately while steaming hot.
💡 Chef's Tips
Always use white pepper instead of black pepper to keep the sauce looking clean and elegant. If using fresh peas, blanch them separately in salted water for 2 minutes before adding to the sauce to preserve their bright green color. Don't overcook the carrots; they should have a slight 'bite' to provide a texture contrast to the soft peas. For a vegan version, substitute the butter with a high-quality vegan margarine and omit the cream. A tiny pinch of nutmeg is the 'secret' German ingredient that makes the vegetable flavors sing.
🍽️ Serving Suggestions
Serve alongside a crispy Wiener Schnitzel or Schweinebraten (roast pork). Pairs beautifully with creamy mashed potatoes or buttery boiled salt potatoes (Salzkartoffeln). Excellent as a side for Frikadellen (German meatballs). Accompany with a crisp, dry German Riesling or a cold Pilsner beer. For a lighter meal, serve with a simple poached egg on top.