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Sárgarépa-főzelék
Carrot stew
Sárgarépa-főzelék: sweet Hungarian carrot főzelék with parsley
Hungarian nurseries and primary school canteens serve sárgarépa-főzelék so often that it is practically a rite of passage, and plenty of grown-ups in Budapest still cook it at home when they want something gentle. Carrot coins cook in butter with a pinch of sugar until sweet, then a milky roux and fresh parsley turn them into a soft, golden stew. Children eat it with mashed potato or a fried egg, adults often add a fasírt. Chef's tip: cut the carrots into even 5 mm coins so they finish together; uneven chunks leave some hard and others mushy.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 oz butter
- 1 ¾ lb carrotssliced into 5 mm coins
- 1 tsp sugar
- 1 tsp salt
- 1 ¼ cups water
- 2 tbsp plain flour
- 1 cup whole milkcold
- 3 tbsp flat-leaf parsleychopped
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Method
0/4 doneStep 2: Add 1 ¼ cups water, cover and simmer for 12–15 minutes until a coin breaks easily with a spoon.
15 minStep 3: Whisk 2 tbsp plain flour into the cold 1 cup whole milk until smooth.
1 minStep 4: Stir the milk into the carrots and simmer for 4–5 minutes, stirring, until thick. Stir in 3 tbsp flat-leaf parsley and serve.
5 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 9 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sárgarépa-főzelék take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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