Carrots and Peas in a Creamy Dill Sauce

Dice the carrots and sauté them in half of the oil with some milk. Lightly toast the flour in the remaining oil, then gradually add the rest of the boiled milk, mixing well and cooking until the sauce thickens.

Combine the sautéed carrots with the cooked green peas, add the prepared sauce, sugar, salt, the remaining oil, and chopped dill, and bring to a boil.

For this recipe, you’ll need 400g of carrots (about 0.9 lb), 300g of green peas (about 0.7 lb), 1.5 cups of milk, 2 tablespoons of butter, 1 teaspoon of wheat flour, 1 tablespoon of sugar, and 1 tablespoon of finely chopped dill.