Carrot Stew (Sárgarépa Főzelék)

Carrot Stew (Sárgarépa Főzelék)

Tender carrots simmer in a silky roux-thickened broth, a Hungarian vegetable side worth knowing.

Total 40 min Makes 4 servings Calories 190/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This traditional Hungarian főzelék turns humble carrots into a velvety, lightly sweet vegetable stew thickened with a butter-and-flour roux. Finished with a touch of vinegar and sugar to balance the carrots' natural sweetness, it's typically served as a side dish alongside a fried egg, sausage, or breaded meat.

Ingredients

  • 2 pounds carrots, peeled and sliced into thin rounds
  • 2 cups water
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sweet paprika
  • 1 tablespoon fresh parsley, chopped
  • black pepper, to taste

Method

  1. Place the sliced carrots in a 6-quart saucepan with the water and 1/2 teaspoon of the salt. Bring to a boil over medium-high heat.

  2. Reduce heat to medium-low, cover, and simmer until the carrots are tender when pierced with a fork.

  3. While the carrots cook, melt the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking constantly, until the roux turns pale golden and smells nutty.

  4. Stir the garlic and paprika into the roux and cook until fragrant, about 30 seconds.

  5. Ladle about 1/2 cup of the hot cooking liquid from the carrots into the roux, whisking constantly to form a smooth slurry.

  6. Pour the roux mixture into the saucepan with the carrots, stirring to combine. Add the milk, remaining salt, sugar, and a few grinds of black pepper.

  7. Simmer, stirring occasionally, until the sauce thickens and coats the carrots.

  8. Remove from heat and stir in the vinegar. Taste and adjust salt, sugar, or vinegar as needed.

  9. Ladle into bowls and sprinkle with chopped parsley before serving.

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    Carrot Stew (Sárgarépa Főzelék)

    This traditional Hungarian főzelék turns humble carrots into a velvety, lightly sweet vegetable stew thickened with a butter-and-flour roux. Finished with a touch of vinegar and sugar to balance the carrots' natural sweetness, it's typically served as a side dish alongside a fried egg, sausage, or breaded meat.

    40 min 4 servings 190 cal

    Ingredients

    • 2 pounds carrots, peeled and sliced into thin rounds
    • 2 cups water
    • 1 cup whole milk
    • 3 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1 tablespoon granulated sugar
    • 1 tablespoon white wine vinegar
    • 1 teaspoon sweet paprika
    • 1 tablespoon fresh parsley, chopped
    • black pepper, to taste

    Method

    1. 1

      Place the sliced carrots in a 6-quart saucepan with the water and 1/2 teaspoon of the salt. Bring to a boil over medium-high heat.

    2. 2

      Reduce heat to medium-low, cover, and simmer until the carrots are tender when pierced with a fork.

    3. 3

      While the carrots cook, melt the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking constantly, until the roux turns pale golden and smells nutty.

    4. 4

      Stir the garlic and paprika into the roux and cook until fragrant, about 30 seconds.

    5. 5

      Ladle about 1/2 cup of the hot cooking liquid from the carrots into the roux, whisking constantly to form a smooth slurry.

    6. 6

      Pour the roux mixture into the saucepan with the carrots, stirring to combine. Add the milk, remaining salt, sugar, and a few grinds of black pepper.

    7. 7

      Simmer, stirring occasionally, until the sauce thickens and coats the carrots.

    8. 8

      Remove from heat and stir in the vinegar. Taste and adjust salt, sugar, or vinegar as needed.

    9. 9

      Ladle into bowls and sprinkle with chopped parsley before serving.