Traditional and modern Scandinavian and Nordic recipes.

Saturday, January 24, 2015

Peas and Carrot White Sauce - Stuvede ærter og gulerødder

 A wonderful traditional Danish sauce for meat and fish dishes.


  • 1 cup peas
  • 1 cup carrots, sliced
  • water
  • 2 tbsp butter
  • 4 tbsp flour
  • 1 cup milk
  • salt
  • pepper
  • parsley


  1. Cook peas and carrots in just enough water to cover for approx. 3 min. Drain water off the vegetables and save water for the sauce.
  2. Melt the butter and add the flour. Gradually add milk and water and keep stirring till right consistency. Then add the cooked vegetables.
  3. Finally add salt, pepper, parsley. Eventually, add a little butter before serving.
  4. Serve with fish or meat dinner.
 *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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