Comforting easy carrot ragout
This delicious creamy carrot ragout (in Hungarian – “sárgarépa főzelék”) has all you need for a fast, easy and comforting vegetarian dish.
Carrots are the perfect winter superfood with multiple health benefits. They are awesome either fresh or cooked, and available all year long. Did you know that by steaming carrots instead of boiling them, they keep more of their beneficial nutrients?
“Főzelék” is a special meal category in Hungarian cuisine, and actually it does not even have an English translation. It is a kind of vegetable ragout, thicker than a soup, and a bit thinner than a stew. Almost every vegetable has its own “főzelék”. They are usually served as a main dish, or on the side of a protein course. My mother always made us many different varieties of főzelék in my childhood, and so I make this for my kids and family.
Comforting easy carrot ragout
2 lb carrots
2 tbsp butter
2 tbsp flour
1 cup milk
½-1 cup water
⅓ cup parsley
½-1 tbsp salt
Wash, peel and cut the carrots into rounds or half moons depending on the size of the carrots.
Melt the butter in a medium pot, and add the chopped carrots, half the amount of parsley, and ½ tbsp salt . Reduce the heat to medium-low, cover and simmer for about 10-15 minutes, until the carrots are fork tender.
Stir it occasionally, and add a bit of water if necessary.
Mix the flour, milk and ½ cup cold water. Add the flour mix and the remaining parsley to the carrots and stir. Cook for another 4-5 minutes until it thickens. Add a bit more water if the stew is too thick – it should have the consistency of a thick clam chowder. Add salt if needed and adjust the flavour to your liking.
Serve it as it is, or with eggs, a slice of meatloaf, wieners, or any protein you like – and don’t forget the fresh bread!
You might like these veggie stew recipes too!
Superb savoy cabbage stew with caraway seeds
Hearty lentil stew with a secret ingredient
Creamy spaghetti squash with dill
Decadent And Oh So Simple Hungarian Donut Treats
Ingredients
- 4 cups flour 500g
- 1-1¼ cups milk, lukewarm (about 105 °F – 40 °C)
- 4 egg yolks
- ½ cup butter melted
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 package
- 1-1½ tsp lemon zest zest of half a lemon
- ¼ tsp vanilla extract
- few drops rum or rum aroma optional
- 4-6 cups canola or vegetable oil for frying
- icing sugar for serving
Instructions
- Place the yeast and 1 tsp sugar into a small bowl, and add ¼ cup lukewarm milk. Stir, cover and set aside for about 10-15 minutes.
- Using a standing mixer with the dough attachment mix the flour and the rest of the sugar. Add the yolks, the yeast-milk mixture, the melted butter, the lemon zest, the vanilla extract, a few drops of rum/rum aroma, and add the milk gradually until the flour mix forms a soft dough. The dough is good when it separates from the wall of the mixing bowl.
- Form a ball, lightly flour the bottom of the bowl, and place the dough back in the bowl. Cover it with a kitchen towel or plastic wrap, and put it in a warm place (I preheat my oven to 200 °F/90-95 °C for 1-2 minutes, then turn it off) for about 45-60 minutes, until it doubles the size.
- On a lightly floured surface roll out the dough to about ½ inch (1-1.5 cm). Cut out the doughnuts, and place them on parchment paper lined or lightly floured baking sheets.
- Cover them with a kitchen towel, and let them rest in a warm place for another 20 minutes.
- In a large heavy bottom skillet or dutch oven heat the oil (fill to about 1-2 inches deep). Fry the doughnuts until golden – about 1-2 minutes each side – on medium low heat, about 3-4 at once in the skillet. I usually cover the skillet for about a minute right after placing in the doughnuts, then uncover and continue to fry without it. I use long metal tongs for frying.
- Once they are golden on both sides place doughnuts vertically beside each other in a paper towel lined large dish.
- Sprinkle with icing sugar, and serve warm with some apricot preserves, plum butter, or any other kind of fruit spread. Bon appétit!
Notes
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