Stewed carrots in milk

Stewed carrots in milk is a simple and quick side dish for meat and fish dishes, especially good in summer. This side dish is light and low-fat, so I'll tell you how to cook stewed carrots in milk.

Ingredients

• Carrots - 400 Grams
• Butter - 25 grams
• Flour - 20 Grams
• Milk - 200 Milliliters
• Water - 100 Milliliters
• Salt - To taste
• Fresh parsley (for serving) - To taste

Directions

1. Peel and wash the carrots, then cut into slices of equal thickness.
2. Melt the butter in a cast iron skillet, add flour and stir.
3. Put chopped carrots in a skillet and cook over medium heat for 3-5 minutes, stirring.
4. Mix water with milk, pour in carrots and salt.
5. Cook over low heat until the carrot slices are tender and the sauce is creamy.
6. Serve the carrots, stewed in milk, hot, sprinkle with finely chopped parsley.