How to make
Cut carrots into circles and cook until soft. Remove them to a suitable container and, together with some of the water in which we have boiled them, puree them.
Heat the butter in a frying pan and thicken the flour with black pepper and salt to taste. Pour in the milk, stirring constantly.
Carefully add the carrot puree. Boil while stirring constantly until thickened. Acidify with 1 teaspoon of vinegar.
The sauce is suitable for both meat and vegetable dishes.
